Step 1

Pre-heat oven to 425°F.

Step 2

In a skillet, cook garlic in oil until tender, stir in spinach, marjoram, salt and pepper to taste. Cook for 3 minutes till spinach is wilted and set aside. Place the cut meat flat on a piece of plastic wrap. Using a mallet, pound the pork to an even 1/2 inch thickness. Remove the plastic wrap. Using a spatula, spread the filling evenly on the pork leaving a 1-inch border on all sides; sprinkle cheese on top.

Step 3

Starting at the edge, roll up the roast tightly to completely enclosing the filling. Rub the pork with salt and pepper. Tie the roast at 2 inch intervals with kitchen strings.

Step 4

Place the roast seam-side down on a baking rack (I've added a bed of kale drizzled with olive oil). Roast until a meat thermometer inserted in the center registers 155°F.

Step 5

Transfer pork to a clean cutting board, tent with foil and let rest for about 10 minutes.

Step 6

For the sauce, combine the ingredients to a pot and bring to a boil over medium heat. Scrape remaining juices from baking pan to pot. Reduce mixture to about 1 cup. Thicken sauce with cornstarch and water, whisking till slightly thickened.

Step 7

Remove string and slice roast into 3/4 inch thick slices.

Step 8

Serve with sauce and garnish with pomegranate arils (seeds).