Recipe of the Week! BOBBY FLAY

'Tender pork tenderloin is crusted with a glaze of tart pomegranate molasses and ground chiles and spices,’ says the celebrity chef, who features this recipe in his new cookbook Bobby Flay: Chapter One. ‘This is a great weeknight dinner because it’s DIY—everyone at the table gets to make their own. Plus, the crunchy pomegranate seeds and pickled onions make it very fun to eat’

- By SONAL DUTT and SABRINA WEISS,Photograph by FRED HARDY II

Pomegranate & Smoked Chile Carnitas Tacos

1 cup refrigerated pomegranate juice

2 Tbsp. pomegranate molasses

1 Tbsp. pureed canned chipotle chiles in adobo sauce (from 1 [7-oz.] can)

2½ tsp. kosher salt, divided

1 Tbsp. ancho chile powder

½ tsp. ground coriander

¼ tsp. black pepper

1½ lbs. pork tenderloin

2 Tbsp. neutral cooking oil (such as avocado oil or canola oil)

8 (6-in.) corn tortillas

½ cup pomegranate arils

¼ cup packed fresh cilantro leaves