Pork Shoulder Steak with Black Olive and Rosemary Crust, Lemon Cauliflower Purée, and Glazed Shallots

Instructions

1. 1

   Preheat the oven to 220 °C / 425 °F. Pat the pork shoulder steak dry with paper towels and season both sides with 4 g (about 3/4 tsp) salt and half of the black pepper.

2. 2

   In a bowl, mix the chopped black olives, breadcrumbs, grated Parmesan, 1 minced garlic clove, half of the rosemary, and 1 tablespoon olive oil until you have a moist, crumbly crust mixture.

3. 3

   Heat a large oven-safe skillet over medium-high heat. Add 1 tablespoon olive oil and sear the pork for 2 minutes per side, just until browned.

4. 4

   Remove the skillet from the heat. Brush the top of the pork with Dijon mustard and press the olive-rosemary mixture onto the surface to form the crust.

5. 5

   Transfer the skillet to the oven and roast for 10 to 14 minutes at 220 °C / 425 °F, or until the center is juicy and cooked through to your preferred doneness. Remove and let rest for 8 minutes before slicing.

6. 6

   While the pork roasts, cook the cauliflower in a saucepan with 120 ml (1/2 cup) chicken stock and a pinch of salt for 10 to 12 minutes, until very tender. Drain if needed, reserving 2 to 3 tablespoons of the cooking liquid.

7. 7

   Transfer the hot cauliflower to a blender or food processor. Add the heavy cream, 15 g (1 tbsp) butter, 1 garlic clove, lemon zest, 2 tablespoons lemon juice, the remaining rosemary, a pinch of salt, and a little reserved cooking liquid if needed. Blend until completely smooth and silky.

8. 8

   In a medium skillet, melt the remaining 15 g (1 tbsp) butter with the last tablespoon of olive oil over medium heat. Add the shallots and cook for 3 minutes, stirring so they lightly brown.

9. 9

   Add the honey and coat the shallots. Pour in the white wine and the remaining 60 ml (1/4 cup) chicken stock. Cook over medium heat for 10 to 12 minutes until the liquid reduces and the shallots are glossy and tender. Season with the remaining salt and pepper.

10. 10

    Slice the pork and serve over a bed of lemon cauliflower purée. Top with the black olive crusted pork and finish with the glazed shallots and pan juices.