Pork & Pomegranate Pearl Couscous

savory-sweet main dish featuring juicy pork tenderloin in a light pomegranate sauce tossed with pearl couscous, fresh arugula, and pops of pomegranate seeds. Finished with herbs and optional feta or pine nuts for a beautiful, balanced meal

Yields: 4 servings
Prep Time: 15 minutes
Cook Time: 20 minutes
Special Equipment: large skillet

Ingredients

• 1 lb pork tenderloin (or boneless chops), cut into 2-inch pieces

• 2 Tbsp olive oil, divided

• Salt and black pepper, to taste

• 1 shallot or ½ small onion, finely chopped

• 2 cloves garlic, minced

• ½ cup unsweetened pomegranate juice

• ½ cup chicken stock (for sauce)

• 1 Tbsp honey or maple syrup (optional for balance)

• 1 tsp ground cumin (optional: pinch of cinnamon for warmth)

• 1 cup pearl couscous

• 2 cups chicken stock (for couscous)

• 3 cups arugula

• ½ cup fresh pomegranate seeds (arils)

• Fresh parsley or mint, chopped

• Optional garnish: crumbled feta or toasted pine nuts

Directions

1. Brown the Pork: Pat pork dry and season with salt and black pepper. Heat 1 Tbsp olive oil in a large skillet over medium-high heat. Brown pork on all sides (do not cook through). Remove and set aside.

2. Make the Pomegranate Sauce: In the same skillet, sauté shallot and garlic until softened. Stir in cumin (and cinnamon if using). Deglaze with pomegranate juice and ½ cup chicken stock, scraping up browned bits. Add honey and bring to a simmer. Return pork to skillet and cook gently for 8–10 minutes until pork is just cooked through and sauce slightly reduced.

3. Cook the Couscous: In a separate pot, warm remaining 1 Tbsp olive oil. Add couscous and toast lightly until golden. Pour in 2 cups chicken stock, bring to a boil, cover, and simmer for 8–10 minutes or until tender.

4. Assemble the Dish: Chop pork into bite-sized pieces. In a large bowl, combine couscous, arugula, and pork with its pan sauce. Toss until arugula just wilts. Fold in pomegranate seeds and chopped herbs.

5. Serve: Taste and adjust seasoning with additional salt, pepper, or a drizzle of olive oil. Garnish with crumbled feta or toasted pine nuts if desired.