Pomegranate-Rosemary Glazed Pork Rack with Tahini Cauliflower Cream and Roasted Shallots

Instructions

1. 1

   Preheat the oven to 220°C / 425°F.

2. 2

   Season the pork rack with 5 g salt, black pepper, and 1 tablespoon olive oil. Rub with half of the chopped rosemary and 2 grated garlic cloves all over the surface.

3. 3

   In a small bowl, mix the pomegranate molasses, honey, Dijon mustard, red wine vinegar, and the remaining rosemary. Set the glaze aside.

4. 4

   Place the shallots and cauliflower florets on a large baking tray. Add the remaining tablespoon of olive oil, 3 g salt, and the 2 whole garlic cloves. Toss well to coat.

5. 5

   Push the vegetables to the sides of the tray and place the pork rack in the center. Roast at 220°C / 425°F for 15 minutes.

6. 6

   Lower the oven temperature to 190°C / 375°F. Brush the pork with some of the glaze and continue roasting for 25 to 30 minutes more, brushing 2 additional times, until the pork is browned and the internal temperature at the thickest part reaches 63°C / 145°F.

7. 7

   Remove the pork from the tray, transfer it to a board, and let it rest for 10 minutes. If the cauliflower and shallots need more color, return only the vegetables to the oven at 200°C / 400°F for 5 to 8 minutes.

8. 8

   Transfer the roasted cauliflower and roasted garlic cloves to a blender or food processor. Add the tahini, lemon juice, and hot water or stock. Blend until smooth; adjust with a little more water if needed.

9. 9

   Spoon a base of tahini cauliflower cream onto each plate. Slice the pork rack into individual chops and place them on top or alongside. Add the roasted shallots, pomegranate seeds, and chopped parsley. Finish with the tray juices over the top.