3 tablespoons paprika
2 tablespoons light brown sugar
2 teaspoons ground coriander
2 teaspoons ground cumin
2 teaspoons mustard powder
1 teaspoon chili powder
Kosher salt and freshly ground black pepper
4 tablespoons canola oil
2 pounds pork tenderloin
3 tablespoons pomegranate molasses
2 tablespoons red wine vinegar
1 heaping tablespoon Dijon mustard
1 tablespoon honey (or more to taste)
Kosher salt and freshly ground black pepper
2/3 cup extra-virgin olive oil
3 cups fresh cilantro leaves
1/2 cup grated Parmigiano
1/4 cup pine nuts
3 jalapenos, blistered and chopped
2 cloves garlic, chopped
Kosher salt and freshly ground black pepper
Kosher salt and freshly ground black pepper
1 cup extra-virgin olive oil
1 1/4 pounds Brussels sprouts, trimmed and halved
2 tablespoons canola oil
Kosher salt and freshly ground black pepper
3 tablespoons butter
2 tablespoons pomegranate molasses
Toasted hazelnuts, finely chopped, for garnish
Pomegranate seeds, for garnish
Fresh cilantro leaves, for garnish
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