Pork Shoulder Steak with Pistachio Herb Crust, Roasted Parsnip Cream and Golden Apple Vermouth Sauce

Instructions

1. 1

   Preheat the oven to 220 °C / 425 °F. Take the pork shoulder steak out of the refrigerator 15 minutes before cooking so it loses its chill.

2. 2

   Place the parsnips, onion, and 1 garlic clove on a tray. Add 1 1/2 tablespoons olive oil, half of the salt, and a little black pepper. Toss well and roast for 25 minutes at 220 °C / 425 °F, until the parsnips are tender with golden edges.

3. 3

   Meanwhile, make the crust. Chop the pistachios until coarse. Mix them with the breadcrumbs, parsley, chives, 1 grated garlic clove, 1/2 tablespoon olive oil, and a pinch of salt and pepper.

4. 4

   Pat the pork shoulder steak dry with paper towels. Season it with the remaining salt and black pepper. Heat 1 tablespoon olive oil in an ovenproof skillet over medium-high heat and sear the meat for 2 to 3 minutes per side.

5. 5

   Remove the skillet from the heat. Brush the top of the pork with Dijon mustard and press the pistachio mixture on top to create an even crust.

6. 6

   Transfer the skillet to the oven and roast the pork for 10 to 12 minutes at 220 °C / 425 °F, or until juicy and just cooked through. Remove and let it rest for 8 minutes before slicing.

7. 7

   For the cream, transfer the roasted parsnips, roasted onion, and roasted garlic to a blender. Add the butter and hot chicken stock. Blend until smooth; loosen with a little more stock if needed. Taste and adjust salt.

8. 8

   For the sauce, place a small saucepan over medium heat with the remaining 1/2 tablespoon olive oil. Sauté the shallot for 2 minutes. Add the golden apple and fresh thyme, and cook 3 minutes more.

9. 9

   Pour in the white vermouth and apple cider vinegar. Cook over medium heat until reduced by almost half, about 6 to 8 minutes. Stir in the honey until the sauce is glossy and lightly syrupy.

10. 10

    Slice the pork into thick medallions. Serve a base of roasted parsnip cream, set the pistachio-crusted pork on top, and finish with the golden apple vermouth sauce.