This may be the first legitimate "OMG" recipe of the year. The unique zing of the fennel, the pungency of the cracked pepper, and the sweetness of the pomegranate all come together and you close your eyes and hum.
It's that good. And just to ice the cake, it's easy.
Fennel-Rubbed Pork with Shallot-Pomegranate Reduction
The only question is, what to serve with it. We had a spinach salad, which was fine, and a simple rice pilaf (I didn't make the walnut couscous the link suggests), which was "meh." Maybe the couscous would have been better.
The reduction does tend to run all over the plate, which makes presentation a tad tricky. I'd love to make this for a dinner party someday, and if I did, I think I'd serve in courses, give this the messy run of the plate and maybe have a little risotto or something separately (ooh, an excuse to make lemon risotto again!).