Pork Loin in Blackberry Rosemary Sauce with Roasted Cauliflower Purée and Glazed Shallots

Instructions

1. 1

   Preheat the oven to 220°C / 425°F. Place the cauliflower and 2 whole garlic cloves on a sheet pan, toss with 15 ml (1 tbsp) olive oil, 3 g (1/2 tsp) salt, and a little of the black pepper. Roast for 25 minutes, until the cauliflower is golden and tender.

2. 2

   Meanwhile, pat the pork loin dry with paper towels and season it all over with 3 g (1/2 tsp) salt and the remaining black pepper.

3. 3

   Heat a large oven-safe skillet over medium-high heat. Add 15 ml (1 tbsp) olive oil and sear the pork loin on all sides for 6 to 8 minutes.

4. 4

   Transfer the skillet with the pork to the oven at 220°C / 425°F and roast for 12 to 16 minutes, or until the center reaches 63°C / 145°F. Remove the pork, loosely cover with foil, and let it rest for 10 minutes.

5. 5

   In a separate medium skillet, melt 15 g (1 tbsp) butter over medium heat. Add the shallots and cook for 2 minutes. Stir in the honey and cook 1 minute more, stirring to glaze them.

6. 6

   Add 60 ml (1/4 cup) red wine and 60 ml (1/4 cup) chicken stock to the shallots. Cook over medium heat for 10 to 12 minutes, until tender, glossy, and reduced. Keep warm.

7. 7

   For the sauce, use the same skillet in which the pork was seared and place it over medium heat. Add the remaining 15 g (1 tbsp) butter and the 2 minced garlic cloves. Cook for 30 seconds.

8. 8

   Pour in the remaining red wine and scrape up the browned bits to deglaze. Add the remaining chicken stock, blackberries, fresh rosemary, red wine vinegar, and the remaining salt. Cook for 8 to 10 minutes, lightly crushing some of the blackberries, until the sauce is slightly thickened.

9. 9

   Transfer the roasted cauliflower and roasted garlic to a blender or food processor. Add the heavy cream and blend until smooth. Adjust with salt and pepper if needed.

10. 10

    Slice the pork loin into thick medallions. Serve a base of roasted cauliflower purée, top with the pork, spoon over the blackberry rosemary sauce, and finish with the glazed shallots. Garnish with a rosemary sprig if desired.