Roast Pork Loin with Anise-Fennel Crust, Roasted Cauliflower Cream and Sherry Grapes

Instructions

1. 1

   Preheat the oven to 220°C / 425°F. Place the cauliflower, onion, and 2 whole garlic cloves on a sheet pan. Add 2 tablespoons olive oil, half of the salt, and some black pepper. Toss and roast for 25 minutes, stirring halfway through, until the cauliflower is golden and tender.

2. 2

   While the cauliflower roasts, combine the breadcrumbs, fennel seeds, anise seeds, fresh thyme, 1 tablespoon olive oil, and a pinch of salt and pepper in a bowl until the mixture looks sandy.

3. 3

   Pat the pork loin dry with paper towels and season it with the remaining salt and pepper. Heat an oven-safe skillet with 1/2 tablespoon olive oil over medium-high heat. Sear the pork on all sides for 4 to 5 minutes total.

4. 4

   Remove the pork from the heat, brush the top and sides with Dijon mustard, and press the breadcrumb-spice mixture onto it to create an even crust.

5. 5

   Transfer the skillet to the oven at 200°C / 400°F and roast the pork for 16 to 20 minutes, or until it reaches an internal temperature of 63°C / 145°F. Remove it, loosely cover, and let it rest for 8 minutes before slicing.

6. 6

   Transfer the roasted cauliflower, roasted onion, and roasted garlic cloves to a blender. Add the chicken broth, heavy cream, and 10 g butter. Blend until smooth. If you want it hotter, transfer it to a saucepan and cook for 2 minutes over low heat. Adjust salt and pepper.

7. 7

   In a clean skillet, melt the remaining butter with a few drops of olive oil over medium heat. Add the red grapes and sauté for 2 minutes until they begin to blister. Pour in the dry sherry and cook 2 to 3 minutes more until the liquid reduces slightly and the grapes look glossy.

8. 8

   Slice the pork loin into thick medallions. Serve a base of roasted cauliflower cream, place the anise-fennel crusted pork on top, and finish with the sherry grapes and their juices.