Pomegranate and walnut stuffed pork tenderloin with jeweled couscous

We are in the midst of the holiday season and many of us will be hosting dinners for our family and friends. The recipe I have created today is an entire meal for you that is as delicious tasting as it is festive in appearance. Pomegranates add a burst of flavor and pop of color to the entire dinner.

Smithfield All Natural Fresh Pork available at Walmart

 

I created this recipe with Smithfield All Natural Fresh Pork using the Boneless Pork Tenderloin, available at Walmart. Disclosure: This is a sponsored post for SheSpeakes/Smithfield at Walmart. Smithfield is committed to quality pork by offering all natural products from animals raised in the USA. There are no added steroids, hormones or artificial ingredients. You can get more great Smithfield All Natural Fresh Pork Recipes by follow @SmithfieldBrand on Twitter and liking the Smithfield page on Facebook.

pomegranate pork loin ingredients

Gather all of your ingredients. Yes, there are a lot of things, but remember this is an entire meal, not just one thing.

cut pork loin open

 

Take your Smithfield All Natural Pork Boneless Filet and you want to either butterfly it or slice partially to roll out to 1/3 thickness. Either way will work fine.

toast walnuts

 

Toast your walnuts in a skillet over medium-high heat for a couple of minutes. Make sure you keep stirring or keep the pan moving so the nuts do not burn. Take off heat and let cool.

pomegranate split in half

 

Pomegranates are in season this time of year and often on sale at your grocery store. It does take a bit of time to get the arils aka seeds out of them, but it is worth it. I have been seeing cups of pomegranate arils already prepared for you also in stores if you don’t want to spend the time doing it yourself.

pomegranate arils

 

It really is worth the effort to get the arils (seeds) out of the pomegranates though. Plus they are yummy to eat as you go along!

blend stuffing mixture

 

Place your garlic, toasted walnuts, and bread crumbs in a food processor and grind. Then add 1/2 the pomegranate seeds, red pepper, pomegranate juice, lemon juice, red pepper flakes, cumin, salt and pepper, cilantro and grind again. It will make a paste that sort of resembles a pate.

spread stuffing over pork

 

Spread the mixture over your pork. I add a few more leaves of cilantro just for added color.

roll and tie the stuffed pork

 

Now carefully roll up your pork and tie with kitchen string. Some of your stuffing may fall out, but don’t worry. You can slather it back on. Now place your pork into the oven to roast for about an hour or so.

roasted green beans

 

Once you have the pork in the oven start prepping your green beans. Simply wash them and trim, as needed. Lay them out on a baking sheet and drizzle with olive oil and then sprinkle with salt, pepper and garlic powder. Put these in the oven as well.

pomegranate sauce

 

Now you can also start the sauce. Add 1 cup of pomegranate juice and 1 cup of chicken stock and start reducing. Once the pork is done you will add a cornstarch slurry to thicken this up a bit more too.

couscous liquid

 

Follow the directions on your package of plain couscous to get it started, but also add the golden raisins, cumin, coriander, and paprika to the liquid mixture. This will add so much flavor to the couscous as it cooks.

roasted green beans with pomegranate and walnuts

 

When your green beans are done place in serving dish. An optional garnish is to add more toasted walnuts and/or more pomegranate arils to it to make it look pretty.

Pomegranate and Walnut Stuffed Pork with Jeweled Couscous and Roasted Green Beans

 

After your pork is done, let it rest for at least 10 minutes before slicing. Then slice and arrange on platter or plate. In your couscous, when it is done cooking add in your pomegranate arils and cilantro and fluff with fork. Serve the sauce over the pork and/or the couscous also.

Is this a recipe you think your family would enjoy for the holidays? What changes, if any, would you make?

Robyn

 

Pomegranate & Walnut Stuffed Pork with Jeweled Couscous and Roasted Green Beans

Ingredients

  • 1 Smithfield All Natural Pork Boneless Filet
  • 1/4 cup walnuts
  • 1 cup bread crumbs
  • 2 cloves garlic, roughly chopped
  • 1/4 cup pomegranate seeds
  • 1/2 juice from 1/2 lemon
  • 1 teaspoon crushed red pepper
  • 1 teaspoon ground cumin
  • salt and pepper, to taste
  • 1/4 cup pomegranate juice
  • 1/4 cup fresh cilantro, chopped
  • 1 red bell pepper, seeded, stemmed and roughly chopped
  • 1lb fresh green beans
  • 2 teaspoons olive oil
  • salt and pepper, to taste
  • 1 teaspoon garlic powder
  • 1 tablespoon toasted walnuts
  • 1 tablespoon pomegranate seeds
  • 1 cup pomegranate juice
  • 1 cup chicken broth
  • 1.5 teaspoons cornstarch
  • 1 tablespoon cold water
  • 1 box plain couscous
  • 1/2 cup golden raisins
  • 1/2 teaspoon paprika
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon ground corriander
  • 1/2 cup pomegranate seeds
  • 1/4 cup fresh cilantro, chopped

Directions

Butterfly pork into 1/2 or 1/3 to open up. Set aside. Roast walnuts and let cool. In food processor combine walnuts, garlic and bread crumbs and pulse. Add pomegranate seeds, red bell pepper, pomegranate juice, lemon juice, crushed red pepper flakes, cumin, salt and pepper and grind again until smooth.

Spread mixture over the open pork. Top (optional) with a few extra leaves of cilantro for color. Roll pork and tie with kitchen twine every 1"-2". Roast in oven at 350° F for about an hour or until internal temperature is 150° F. Remove from oven, tent loosely with foil and let rest 10 minutes before slicing.

Wash and trim, as needed, the green beans. Lay on baking sheet. Drizzle with olive oil. Sprinkle with salt, pepper and garlic salt. Roast for 15 minutes in 350° F oven. Toss again. Roast an additional 10 minutes. Place in serving dish. Optionally top with more toasted walnuts and/or pomegranate seeds.

In a saucepan combine 1 cup pomegranate juice and 1 cup chicken broth over medium high heat. Reduce to half. Combine cornstarch and cold water and stir into reduced sauce. Stir continuously for about 1 minute until sauce is thickened. You can add a bit more water if it thickens too much.

Follow package instructions for plain couscous but add golden raisins, paprika, ground cumin, and ground coriander to liquid. After couscous has finished, fluff with fork. Then gently stir in pomegranate seeds and cilantro.

Here is a single long photo for those of you adding to Pinterest also!

Pomegranate and Walnut Stuffed Pork with Jeweled Couscous and Roasted Green Beans - a complete festive holiday meal! Robyns.World