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.
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.
Gather all of your ingredients. Yes, there are a lot of things, but remember this is an entire meal, not just one thing.
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 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.
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.
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!
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 the mixture over your pork. I add a few more leaves of cilantro just for added color.
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.
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.
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.
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.
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.
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?
Here is a single long photo for those of you adding to Pinterest also!