Pork Rack Glazed with Pomegranate, Rosemary and Shallots over Toasted Cauliflower Couscous

Instructions

1. 1

   Preheat the oven to 220 °C / 425 °F.

2. 2

   Pat the pork rack dry with paper towels and season it all over with 5 g of salt and the black pepper.

3. 3

   Heat a large oven-safe skillet, or a regular skillet, over medium-high heat with 15 ml (1 tbsp) olive oil. Sear the pork rack for 2 to 3 minutes per side until well browned. Transfer it briefly to a plate.

4. 4

   In the same skillet, add the shallots and cook for 3 minutes. Add the garlic and half of the chopped rosemary, and cook 30 seconds more, stirring so they do not burn.

5. 5

   Add the pomegranate molasses, pomegranate juice, honey, red wine vinegar, and red pepper flakes. Cook for 3 to 4 minutes until the mixture begins to reduce slightly. If the sauce thickens too quickly, add the water.

6. 6

   Return the pork rack to the skillet, set it over the shallots, and spoon some glaze over it. Transfer the skillet to the oven and roast for 18 to 22 minutes at 220 °C / 425 °F, or until the center reaches 63 °C / 145 °F.

7. 7

   Remove the pork from the oven, transfer it to a board, and let it rest for 8 minutes. While it rests, place the skillet over medium heat and reduce the pan juices for 2 to 3 more minutes until glossy. Stir in the remaining rosemary.

8. 8

   While the pork roasts, heat a large skillet with the remaining 15 ml (1 tbsp) olive oil. Add the sliced almonds and toast for 1 minute, stirring. Add the cauliflower and the remaining 3 g salt. Cook for 5 to 7 minutes, stirring, until tender but still fluffy with lightly toasted notes.

9. 9

   Turn off the heat on the cauliflower and mix in the fresh parsley and lemon zest.

10. 10

    Slice the pork rack into portions. Serve a bed of toasted cauliflower couscous, top with the pork, spoon over the shallots, and finish with the pomegranate-rosemary sauce.