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.

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. 

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.