After fabricating a pork tenderloin roast into a 1" sheet, this was coated in olive oil, very lightly dusted with cumin and coriander, lightly sprinkled with thyme, rosemary, sage, sea salt and black pepper, then liberally covered in garlic & goat cheese, rolled, and wrapped in uncured bacon, and finally rolled and tied. The roulade was then roasted in a 450F oven for 40 minutes, turning 4 times (complete rotation), and subsequently glazed with a 2/3 reduction of pomegranate juice that was lightly sweetend with brown sugar and combined with a 1/10 portion of cider vinegar. The oven was reduced to 350F and the roasting continue for 35 minutes until an internal temperature of 145-150 is reached throughout. The pomegranate reduction was combined with 1/4 cup of water that had been infused with lavendar, obtained by microwaving the water to boiling and steeping the lavendar for 5 minutes. After a 10 minute rest, the roulade was carved and the 1 1/2" thick portions were finished with the sauce.
The sweet floral aroma of the sauce was enticing, the pomegranate and bacon really played well together, the pork was plesantly austere (good and garlicly) with herbal and earthy notes. The goat cheese evened it all out and helped tame the garlic.
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