Festive Cheese Covered Pork with Pomegranate

One of the signature dishes of the popular Brooklyn restaurant Mesa Coyocan is pork and chicken, with lots of different nuts and fruits, bathing in Mexican cheese. I wanted to create something as pretty but simpler.

I started with heating water, and when it was boiling, I added the pasta.

Then seasoned four small pork loins with salt and white pepper, and fried them in a little bit of olive oil.  While they were frying, I roasted a small hand full of almonds in a non-stick pan.

When the pork was tender, and nicely browned, the almonds were nicely roasted too and I added them on top of each of the pork pieces. On top of the almonds came a slice of cheese, I used German butter cheese. 

I turned of the heat and covered the pan with a lid.

In the mean time, I cut a pomegranate and peeled out half of the kernels. 

When the pasta was done, I drained it and eventually arranged the pork on two plates together with the pasta and decorated with the pomegranate. Serve immediately.

-- Elke ♥