For the sauce:

1. Melt butter in a saucepan over medium heat. Add shallot, garlic, and coriander seeds; cook for 1 minute, or until fragrant. Add pomegranate juice and port wine.

2. Increase heat to medium-high and bring liquid to a boil; reduce heat and simmer for 3-4 minutes, or until reduced by half.

Remove sauce from heat and set aside.

3. Trim excess fat and silver skin from pork.

4. Cut pork into 1 1/2-inch thick slices.

Place slices on a plastic wrap; cover with another plastic wrap. Use a meat mallet or heavy pan to flatten pork to about 1/2 inch thickness. Cover and refrigerate until ready to use.

For the couscous:

5. Bring broth to a boil in a small saucepan. In a bowl, combine couscous and butter. When broth is hot, pour over couscous, cover with a plate, and let rest for 10 minutes. Fluff couscous with a fork before serving and stir in green onions.

6. In a small bowl, melt butter in the microwave for 30 seconds; stir in olive oil. In a small plate, combine flour and salt.

7. Heat a large skillet over medium-high heat until hot. Meanwhile, coat pork medallions with flour mixture, shaking off excess.

8. Pour 1 tablespoon of butter mixture into the skillet and add several pork medallions; do not overcrowd the skillet.

9. Cook pork for about 3 minutes per side, or until browned. Transfer pork to a plate and repeat with remaining pork, flour, and butter mixture.

10. Once pork is cooked, return skillet to heat (without cleaning). Pour in broth and bring to a boil. Add sauce and simmer over medium heat for 2-3 minutes, or until slightly reduced.

11. Return pork medallions to skillet; cook for 2 minutes, turning frequently to coat with sauce.

12. To serve, place a mound of couscous on a warm plate. Arrange pork medallions against the couscous and spoon sauce over the top. Garnish with a generous amount of pomegranate seeds and a sprinkle of coarsely ground black pepper.