Smoked Paprika Pork Shoulder Steak with Sautéed Grapes and Roasted Garlic Cream

Instructions

1. 1

   Preheat the oven to 200 °C / 400 °F. Slice off the top of the garlic head to slightly expose the cloves, place it on a piece of foil, drizzle with 1 teaspoon olive oil, wrap, and roast for 30 minutes until very tender.

2. 2

   While the garlic roasts, pat the pork shoulder steaks dry with paper towels. Coat them with 2 tablespoons olive oil, Dijon mustard, smoked paprika, half of the thyme, honey, 1 teaspoon salt, and black pepper. Let rest for 10 minutes.

3. 3

   In a small bowl, squeeze the roasted garlic cloves out of their skins and mix them with the Greek yogurt, water, lemon zest, and a pinch of salt until smooth and creamy. Set aside.

4. 4

   Heat a large skillet over medium-high heat. Sear the pork for 3 to 4 minutes per side, until well caramelized on the outside.

5. 5

   Lower the heat to medium, partially cover, and cook 4 to 6 minutes more, turning once, until the pork is cooked through but still juicy. Remove from the heat, transfer to a plate, and let rest for 5 minutes.

6. 6

   In the same skillet, add the red onion and cook for 2 minutes in the pan juices. Add the red grapes, balsamic vinegar, the remaining thyme, and a pinch of salt. Sauté for 3 to 4 minutes, until the grapes begin to lightly burst and the onion softens.

7. 7

   Slice the pork into thick pieces. Serve with a base or spoonfuls of roasted garlic cream and finish with the sautéed grapes and onion on top.

8. 8

   If desired, let the plated dish stand for 1 minute before serving so the cream loses some chill and the pork juices settle even better.