Preheat oven to 400 degrees F. Line a sheet pan with parchment paper. Place pork tenderloin on the prepared pan, and season to taste with salt and pepper. Using a basting brush, coat tenderloin with sauce and roast for 10 minutes. Brush with a second layer of sauce, and roast for another 10 minutes. Brush with a third layer of sauce, and check temperature. Tenderloin should reach an internal temperature of 145 – 160 degrees F (depending on your preference for doneness). Brush tenderloin with sauce again and allow it to rest for about 3minutes while you prepare the plate.

In a small saucepan over medium-high heat, add pomegranate juice, port wine, and sugar. Bring to a boil, stirring frequently. Once boiling, reduce heat to medium-low and continue simmering until sauce reduces and thickens to the consistency of maple syrup. Remove from heat. Reserve a small dish of sauce (about ¼ cup or so) for basting the pork while it cooks. Cover the remaining sauce and keep warm.

Place goat cheese in the freezer for 5 - 10 minutes to firm up. Unwrap and slice with a sharp knife or unflavored dental floss (see TIP above) into 8 – 10 slices, each about ½” thick. Place the slices on a chilled plate, and refrigerate while prepping remaining ingredients.

In a small pan, toast the almonds slightly. Allow them to cool slightly before adding them to a food processor along with bread crumbs. Whiz them together to form fine crumbs. Place almond and bread crumb mixture into a small bowl.

Separate 2 egg whites into a separate small bowl, reserving yolks for another use.

Coat chilled goat cheese slices with egg white, and then coat with crumbs – gently patting the crumbs to adhere to the cheese. Place the coated slices back on the chilled plate and refrigerate until ready to fry.

Combine butter and oil in a small fry pan, and heat until water droplets (carefully!) sprinkled into the pan sizzle. Add the coated goat cheese slices, being careful not to crowd the pan. Fry for 30 seconds to one minute until lightly browned, then gently turn and repeat on the other side. Place browned goat cheese medallions on a paper towel lined plate until ready to serve.

TO SERVE: Layer fresh greens on a serving platter. Slice cooked tenderloin, and place on top of the greens. Place goat cheese medallions, sprinkle pomegranate arils, and drizzle with a little sauce over everything. Serve remaining sauce in a small side dish to be added to plates as desired.