Directions:

1.  Pomegranate Pepita Salad: Place pomegranate seeds, beans, avocado and corn in a bowl. Add olive oil, lime juice, orange juice, lime rind, orange rind, salt and pepper. Toss gently to combine.
2. Pumpkin Tamales: Soak corn husks in hot water for 30 minutes or until pliable. Drain and pat dry prior to use. In a mixer bowl, add masa, oil and stock. Combine to form a dough consistency. Add pumpkin, a little at a time, on medium speed. Add cinnamon, brown sugar and salt. Scrape down paddle and sides of bowl. Remove pumpkin masa mixture and place on a clean work surface. Place corn husks, smooth side up, on a flat work surface. Tear a long strip from each husk and reserve for use. Divide masa mixture evenly in the center of each corn husk and spread into 4 inch x 1/2 inch oval shape. Place 1 tablespoon cheese on masa mixture. Press into dough. Be sure to leave space on the end of the husk. Fold corn husks so that the filling is completely enclosed and flat. Tie center of filled husk with reserved corn husk strip. Steam tamales for 60 minutes.
3. Maple Glazed Pork Loin: In a small bowl, combine salt, ancho chili peppers, coriander seed, black pepper and paprika. Mix well. Using a sharp knife, score fat in a diamond pattern. Rub seasoning mixture over pork. In a roasting pan, combine vinegar, maple syrup, cinnamon stick and bay leaf. Place pork, fat side up in pan. Refrigerate for 8 hours to marinate. Preheat oven to 300 degrees. Remove pork from brine. Rinse well and pat dry. Place pork, fat cut up, on rack in roasting pan. Roast for 1 hour 30 minutes. Heat oven to 425 degrees. Roast pork for an additional 5 to 10 minutes or until fat is browned and crispy. Remove from oven. Let rest 10 minutes before slicing. Strain 4 cups of liquid into a saucepan over medium high heat and reduce by half to make glaze. Pour over pork. Slice thin.
4. For Service : Place 1/2 cup pomegranate pepita salad and 2 teaspoons pumpkin seeds on top of arugula. Open tamale half way to expose pumpkin leaving husk open, but in tact. Place tamale next to the salad. Shingle pork slices over salad.