4              tablespoons butter

1              large shallot or two tablespoons finely chopped onion

6              ounces mushrooms  ( I used Portabella) cleaned ,finely chopped (about 2 cups)

1              cloves garlic, finely chopped

¼             cup finely chopped parsley

¾             cup plain fresh bread crumbs

½ - 1       cup shredded St. Miguel’s or other mild semi-soft cheese

2              pork tender loins, one 1.5 to 2- pound pork loin fillet or  Four  ¾-inch thick boneless pork chops

For the sauce:

1              cup white wine

Juice of two pomegranates (about 2 cups) or 3 tablespoons sweet 

        (Cortas or other brand) pomegranate  molasses dissolved in 2

          cups hot water

1 ½  tablespoons sugar

Coarse salt to taste

Ground white or black pepper to taste

2      tablespoons cornstarch mixed with 1/3 cup cold water

1.  In a large skillet, melt 2 tablespoons of the butter.  Add the shallots or onions and sauté them over medium-high heat until tender, about 2 minutes.  Stir in the mushrooms with the garlic and sauté them until they give up their juices and the pan is almost dry.  

2.  Mix in the parsley and bread crumbs.  Season the stuffing with salt and pepper. Stir well.  Mix in the grated cheese, until it comes together, pulling away from the sides of the pan.  Remove the pan from the heat and set aside to cool.  It should measure a scant 13/4  cups  of stuffing.

3. Options: Whether you are using the pork chops, tenderloin or pork fillet, place the meat on your cutting board. 

                A. For the chops: Using a sharp knife, cut a slit into the short end of the chops, wiggling it to form a pocket meat from one end.

                B. For the tenderloin, do the same using a long enough knife to reach half the length.  Turn the tenderloin and repeat from the other end connect the holes. .   You can also butterfly the tenderloins then spread the stuffing over one then tying it  close or, covering it with the other tenderloin and tying them together with butchers string.

                 C. For the fillet it is easier because it is bigger.  Make the pocket as for the tenderloin, cutting the pocket from the short end

4.  Stuff the pockets of the chops, tenderloins  or fillets and close the opening with toothpicks . If you butterfly the fillet or tenderloin, spread the filling to within 1 –inch of the edges.  Place the second tenderloin over the first and ties the two tenderloins together with the butchers string.  The fillet, when butterflied, can be rolled up then tied.

5.  *Preheat the oven to 400 degrees F.  Using the same skillet, unwashed, melt the remaining butter and brown the stuffed meat on all sides.  Transfer the browned meat to a oven proof pan and roast at 400 degrees for approximately 35-40 minutes or until the internal temperature is 150 degrees .

6.  Meanwhile, pour the wine into the skillet and with the flat edge of a wooden spoon, scrap up the caramelized bits on the bottom. Simmer over medium heat and reduce by 1/3.

7. Pour in the pomegranate juice or if using pomegranate molasses, blend the molasses with the hot water first then pour into the wine base.  Sprinkle in the sugar, stir and reduce the sauce by 1/3 again.

8.  Shut the heat. When the meat is done, transfer the meat to a cutting board or serving platter.  Pour the pan juices into the pan of sauce and bring to a low boil. Whisk in the cornstarch slurry. Simmer over medium-low for 2 to 3 minutes, stirring frequently, developing a light body.  Adjust seasoning.