• Preheat oven to 350°F. Grind or mince together salt, peppercorns, rosemary and garlic with chef’s knife; spread on large sheet of wax paper. Dry pork well with paper towels; lay over herb mixture, using waxed paper to roll and coat meat evenly with mixture.
• Heat olive oil in ovenproof sauté pan over medium-high heat until hot but not smoking. Add pork, searing quickly on all sides; transfer pan to oven and cook for 7 to 10 minutes or until meat thermometer inserted into thickest part of pork registers between 155°F and 165°F, depending on your preference.
• Transfer pork to cutting board; cover loosely with foil while you prepare sauce. In small saucepan, heat jam with pomegranate juice over low heat until smooth; cook for 4 minutes. Stir in pomegranate seeds; cover and keep warm.
• Cut pork diagonally into 1-inch-thick medallions; arrange on serving platter. Spoon some of the sauce over top; pass additional sauce on the side.

Tip: You can substitute 1/4 tsp freshly ground pepper for the peppercorns if desired.

Recipe provided by Chef Mary Ann Esposito