Pork Rack with Cocoa-Walnut Crust, Red Onion Port Sauce, and Rustic Roasted Pumpkin Mash

Instructions

1. 1

   Preheat the oven to 220 °C / 425 °F. Place the pumpkin on a sheet pan and toss with 1 tablespoon olive oil, 1/2 teaspoon salt, 1/4 teaspoon black pepper, and the nutmeg. Roast for 30 minutes, stirring once halfway through, until tender and caramelized.

2. 2

   While the pumpkin roasts, pat the pork rack dry with paper towels and season it with 1 teaspoon salt and 1/4 teaspoon black pepper. Heat an oven-safe skillet over medium-high heat with the remaining 1 tablespoon olive oil and sear the pork on all sides for 5 to 6 minutes.

3. 3

   In a small bowl, combine the chopped walnuts, breadcrumbs, cocoa powder, half of the thyme, and the garlic. Brush the top of the pork rack with Dijon mustard and press the walnut-cocoa mixture onto it to form a crust.

4. 4

   Transfer the skillet with the pork to the oven and roast at 200 °C / 400 °F for 14 to 18 minutes, or until the center reaches 63 °C / 145 °F for a juicy finish. Remove the pork, loosely tent with foil, and let it rest for 10 minutes.

5. 5

   For the sauce, place the same skillet over medium heat. Add half of the butter and the red onion. Cook for 6 to 8 minutes with a pinch of salt until softened and lightly caramelized. Stir in the port wine, scrape up the browned bits, and let it reduce for 2 minutes.

6. 6

   Add the chicken stock, sherry vinegar, and the remaining thyme. Cook for 6 to 8 minutes until the sauce is lightly thickened and glossy. Turn off the heat and whisk in the remaining butter. Taste and adjust with the remaining salt and pepper if needed.

7. 7

   Remove the pumpkin from the oven and mash it rustically with a fork or masher. Add 1 tablespoon of the skillet sauce if you want extra moisture, stir gently, and adjust the salt if needed.

8. 8

   Slice the pork rack into portions. Serve a bed of rustic pumpkin mash, place the crusted pork on top or לצד, and finish with the red onion port sauce.