Roasted Pork Shoulder Steak with Herb-Pepita Crust, Yellow Pepper Sauce, and Creamy Chive Millet

Instructions

1. 1

   1. Preheat the oven to 220 °C / 425 °F. Pat the pork shoulder steak dry with paper towels and season both sides with 5 g salt and the black pepper.

2. 2

   2. In a food processor or mortar, pulse the pumpkin seeds with 2 garlic cloves, the fresh parsley, lemon zest, and 1 tablespoon olive oil until you have a coarse, moist mixture. Set aside.

3. 3

   3. Place the yellow bell peppers and onion on a small tray. Add the remaining garlic clove, 1 tablespoon olive oil, and 1 g salt. Toss well and roast for 18 minutes at 220 °C / 425 °F, until tender with lightly browned edges.

4. 4

   4. While the vegetables roast, heat an oven-safe skillet over medium-high heat with 1 tablespoon olive oil. Sear the pork shoulder steak for 2 minutes per side.

5. 5

   5. Remove the skillet from the heat, press the pumpkin seed mixture onto the top of the pork, and transfer the skillet to the oven. Roast for 10 to 12 minutes at 220 °C / 425 °F, or until the pork is cooked to your liking. Rest for 5 minutes out of the oven.

6. 6

   6. For the millet, place the millet and water in a saucepan with a pinch of salt. Bring to a boil, reduce the heat, cover, and cook for 18 minutes. Turn off the heat and let it rest for 5 minutes. Stir in the butter and fresh chives, fluff with a fork, and keep covered.

7. 7

   7. Transfer the roasted yellow bell peppers, roasted onion, and roasted garlic to a blender. Add the white wine and chicken broth, then blend until smooth. Pour the sauce into a small saucepan and cook for 3 to 4 minutes over medium heat until slightly thickened. Adjust salt if needed.

8. 8

   8. Slice the pork into portions. Serve over or alongside the creamy chive millet, and finish with the warm yellow pepper sauce.