Main Dish

Pomegranate Pork Loin with Heirloom Tomato Chestnut Sauce and Quinoa Tabouleh

Matrix Winery

3291 Westside Road
Healdsburg, CA 95448

  • RECIPE YEAR: 2013
  • RECIPE BY: Eskender Aseged, Radio Africa & Kitchen
  • YIELD: Serves 6
  • PAIRS WELL WITH: Matrix Bacigalupi Vineyard Pinot Noir

Radio Africa & Kitchen chef Eskender Aseged has developed the perfect recipe for a crisp fall evening and a marriage with winemaker Diane Wilson's Pinot Noirs. Drawing on local ingredients, this is a recipe that epitomizes Sonoma County at its finest.

Tomato Sauce

  • 2 pounds Sonoma heirloom tomatoes, seeded and diced
  • 2 tablespoons crushed garlic
  • 2 tablespoons crushed shallots
  • 2 teaspoons ground cinnamon
  • 2 teaspoons ground cardamom
  • 2 teaspoons ground cumin
  • 2 tablespoons red pepper flakes
  • 1/4 cup orange blossom honey
  • 1/4 cup extra-virgin olive oil
  • Pinch of saffron
  • Salt and freshly ground pepper, to taste
  • 1 cup roasted chestnuts, finely chopped
To prepare the tomato sauce, in a large, heavy saucepan over medium heat, combine the tomatoes, garlic, shallots, cinnamon, cardamom, cumin, red pepper flakes, honey, olive oil, saffron, salt and pepper. Bring to a simmer, then cook for 2 hours. Let the sauce cool and stir in the chestnuts.


  • 3 cups water
  • 2 cups quinoa
  • Olive oil for drizzling
  • 4 teaspoons ground cumin
  • 1 cup cooked garbanzo beans
  • 1 cup fresh flat-leaf parsley
  • 2 teaspoons minced garlic
  • 2 tablespoons chopped shallots
  • 1/4 cup fresh lemon juice
To prepare the tabouleh, in a saucepan, combine the water and quinoa and add a drizzle of olive oil. Place over low heat and simmer the quinoa for 8 minutes. Let cool. Add the cumin, garbanzo beans, parsley, garlic, shallots and lemon juice and stir gently. Set aside to allow the flavors to meld. 


  • 1/4 cup pomegranate juice
  • 1 tablespoon fresh lemon juice
  • 2 teaspoons salt
  • 2 teaspoons freshly ground pepper
  • 2 tablespoons extra-virgin olive oil
  • 2 pounds pork loin
Meanwhile, prepare the pork: In a glass baking dish, combine the pomegranate juice, lemon juice, salt, pepper and olive oil. Add the pork and marinate for at least 20 minutes or up to 2 hours.

Prepare a fire in a grill. Preheat the oven to 350°F.

Remove the pork from the marinade and grill it on all sides. Place the pork in a roasting pan, transfer to the oven and roast until an instant-read thermometer inserted into the center of the meat registers 145°F for medium, about 12 minutes. Transfer the pork to a carving board and let rest for a few minutes, then cut into slices.

Arrange the pork on individual plates and top with a dollop of the tomato sauce. Serve the tabouleh alongside.

Matrix Winery

3291 Westside Road
Healdsburg, CA 95448