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1
Preheat the oven to 375 degrees F.
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2
For the pork tenderloin: To a bowl, add the paprika, brown sugar, coriander, cumin, mustard powder, chili powder, 1 tablespoon salt and 2 teaspoons pepper, and stir to combine.
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3
Heat 2 tablespoons of the canola oil in a cast-iron pan over high heat until the oil begins to shimmer.
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4
Sprinkle the tenderloin on both sides with the seasoning mixture.
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5
Sprinkle with salt and pepper.
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6
Place the pork in the pan and sear on all sides until golden brown, about 8 minutes.
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7
Transfer the pork to a wire rack set over a baking sheet.
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8
Put the pan into the oven and roast the pork to medium (an internal temperature of 130 degrees F), about 10 minutes.
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9
Remove from the oven, tent loosely with foil and let rest for 10 minutes before slicing into 1/2-inch-thick medallions.
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10
For the pomegranate sauce: Whisk together the pomegranate molasses, vinegar, mustard and honey in a medium bowl.
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11
Season with salt and pepper.
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12
Slowly whisk in the olive oil until emulsified.
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13
For the pesto: Combine the cilantro, cheese, pine nuts, jalapenoes, garlic, and some salt and pepper in a food processor and process until coarsely chopped.
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14
With the motor running, slowly add the olive oil and process until emulsified.
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15
Scrape into a bowl.
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16
For the brussels sprouts: Put the brussels sprouts on a baking sheet , toss with the canola oil and sprinkle with salt and pepper.
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17
Roast in the oven until light golden brown and a knife inserted into the centers goes in without any resistance, 20 to 30 minutes.
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18
When ready to serve, reheat the brussels sprouts in a saute pan with the butter.
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19
Then add the pomegranate molasses.
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20
Plating: Place 2 pork medallions cut-side up on a plate.
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21
Top with some pomegranate sauce across the pork and a dollop of jalapeno pesto on the top of each pork medallion.
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22
Add some brussels sprouts on the side, garnish with hazelnuts, pomegranate seeds and cilantro.
