Roast Pork-Corn and Pomegranate Salad Recipe
Seeds/kernels already removed from the pomegranate are available in the supermarket's fresh or frozen sections, inspiring us to create this wreath around a simple but elegant holiday dinner.
Preheat oven to 375°. Heat a tablespoon of the oil over medium heat in a high-sided nonstick skillet coated with Teflon™ nonstick. Add pork, browning on all sides. Set on grill rack of a roasting pan coated with Teflon™ nonstick. Whisk mustard with remaining oil, honey, garlic, thyme; brush on all sides of the roast. Bake 35 minutes or until meat registers 145°. Cut a few slices of pork ½-inch thick; add to plate with the pork and any pan drippings. Combine corn and pomegranate with some of the dressing; spoon around meat and finish with more dressing. Garnish with parsley.