Pork Shoulder Steak with Coffee-Thyme Crust, Roasted Carrot Sauce, and Sautéed Grapes

Instructions

1. 1

   Preheat the oven to 220 °C / 425 °F. Place the carrots and 2 garlic cloves on a tray, add 1 tablespoon olive oil, half of the salt, and a little black pepper, toss, and roast for 20 minutes until the carrots are tender and lightly browned.

2. 2

   While the carrots roast, pat the pork shoulder steak dry with paper towels. In a small bowl, mix the ground coffee, thyme, sweet paprika, ground cumin, the remaining 2 grated garlic cloves, 1 tablespoon olive oil, the honey, the rest of the salt, and black pepper until a paste forms.

3. 3

   Rub the pork all over with the coffee-spice paste. Heat a large oven-safe skillet with 1 tablespoon olive oil over medium-high heat. Sear the pork for 2 minutes per side until a dark, aromatic crust forms.

4. 4

   Transfer the skillet to the oven and roast the pork at 220 °C / 425 °F for 10 to 12 minutes, depending on thickness, until juicy. Remove from the oven and let it rest for 8 minutes before slicing.

5. 5

   Transfer the roasted carrots and roasted garlic to a blender. Add the chicken stock, 1 tablespoon red wine vinegar, and the butter. Blend until smooth; if the sauce is too thick, add the water little by little. Adjust with salt and black pepper.

6. 6

   Using the same skillet over medium heat, add the red onion and cook for 2 minutes. Add the red grapes and the remaining red wine vinegar, then sauté for 2 to 3 minutes until the grapes are glossy and just begin to soften without collapsing.

7. 7

   Slice the pork shoulder steak thickly. Serve a base of roasted carrot sauce, arrange the pork on top, and finish with the sautéed grapes and red onion. Spoon the resting juices from the meat over the top for extra flavor.