Roast Pork-Corn and Pomegranate Salad Recipe

Servings: 8-10

Get the Pan!

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.




2 tablespoons olive oil

1 (3-pound) pork loin seasoned with
salt & pepper

2 tablespoons grainy country mustard

1 tablespoon each honey and
minced garlic

2 tablespoons fresh thyme leaves

2 cups frozen (cooked) corn kernels

1 cup fresh or frozen pomegranate kernels

⅓ cup vinaigrette dressing

Parsley for garnish


Roast Pork-Corn Pomegranate Salad on the dinner table.
[Click for larger image] 


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.