Prepare the Turkey

1. Pound the Turkey: Place the boneless turkey breast between two pieces of plastic wrap and gently pound it to an even thickness of about 1/2 inch.

Make the Filling

1. Combine the Filling Ingredients: In a bowl, mix together the chopped spinach, crumbled goat cheese, chopped parsley, toasted pine nuts, minced garlic, and season with salt and pepper.

Assemble the Roulade

1. Layer the Prosciutto: Lay the prosciutto slices on the turkey breast, slightly overlapping them to cover the surface.
2. Spread the Filling: Evenly spread the filling mixture over the prosciutto.
3. Roll the Roulade: Starting from one end, carefully roll the turkey tightly into a log shape. Secure the ends with kitchen twine and tie the middle at intervals to hold the shape.

Cook the Roulade

1. Preheat the Oven: Preheat your oven to 375°F (190°C).
2. Sear the Roulade: In an oven-safe skillet, heat olive oil over medium-high heat. Sear the roulade on all sides until golden brown, about 5 minutes.
3. Transfer to the Oven: Place the skillet in the preheated oven and roast for about 1 hour or until the internal temperature reaches 165°F (75°C). Let rest for 10 minutes before slicing.

Make the Sauce

1. Combine Sauce Ingredients: In a saucepan, combine the pomegranate juice, port wine, honey, and balsamic vinegar.
2. Simmer the Sauce: Bring the mixture to a boil, then reduce heat and simmer until reduced by half, about 15-20 minutes. For a thicker sauce, whisk in the cornstarch mixture and cook for an additional 2-3 minutes.

Serve the Dish

1. Slice the Roulade: Carefully slice the roulade into thick rounds.
2. Plate and Drizzle: Arrange the slices on a platter, drizzle with the pomegranate-port reduction sauce, and serve warm.