Place the orange juice and pomegranate juice into a saucepan. Bring to a boil, then reduce heat to simmer. Simmer until the liquid has reduced to half, about 10 minutes. Rub the salt and pepper into the pork tenderloin. Place the pork into the crock pot. Pour in the pomegrante juice. Cover and cook on low for 6 hours.
Place the walnuts into a medium hot saute pan. Toast for 4-5 minutes, stirring constantly. lightly crush the nuts with a fork or the back of a spoon.
Scatter the spinach leaves over a large oval platter. Slice the tenderloin into slices and arrange atop the spinach. Sprinkle with pomegranate arils and toasted walnuts. |