Pork Secreto with Cashew-Lime Crust, Smoky Eggplant Cream and Cumin-Roasted Carrots

Instructions

1. 1

   Preheat the oven to 220°C / 425°F. Line a baking tray with parchment paper or lightly grease it with a little of the olive oil.

2. 2

   Place the eggplants cut side up on half of the tray. Score the flesh lightly and add 15 ml (1 tbsp) olive oil, 2 whole garlic cloves, 1 g (1/2 tsp) ground cumin, the smoked paprika, 3 g (1/2 tsp) salt, and a little black pepper. On the other half of the tray, toss the carrots with 15 ml (1 tbsp) olive oil, 1 minced garlic clove, 3 g (1 tsp) ground cumin, 2 g (1/4 tsp) salt, and black pepper.

3. 3

   Roast the eggplants and carrots for 25 to 30 minutes at 220°C / 425°F, until the eggplants are very tender and the carrots are browned at the edges. Remove from the oven. Keep the carrots warm.

4. 4

   While the vegetables roast, make the crust by mixing the roasted cashews, gluten-free breadcrumbs, lime zest, honey, parsley, 1 g (1/4 tsp) salt, black pepper, and 5 ml (1 tsp) olive oil in a bowl. Mix until the texture is moist and crumbly.

5. 5

   Scoop the flesh from the roasted eggplants and place it in a blender with the roasted garlic, Greek yogurt, 20 ml (4 tsp) lime juice, and 10 ml (2 tsp) olive oil. Blend until smooth. If it is too thick, add 15 to 30 ml (1 to 2 tbsp) water. Adjust with salt and black pepper.

6. 6

   Pat the pork secreto dry with paper towels and season both sides with the remaining salt and black pepper. Heat a large oven-safe skillet over medium-high heat with the remaining olive oil.

7. 7

   Sear the pork secreto for 2 minutes per side until nicely browned. Turn off the heat, press the cashew crust onto the top side, and transfer the skillet to the oven.

8. 8

   Bake the pork for 6 to 8 minutes at 220°C / 425°F, or until cooked through but still juicy. Let it rest for 5 minutes out of the oven before slicing.

9. 9

   To serve, spread a layer of eggplant cream on each plate, top with sliced pork secreto, and finish with the cumin-roasted carrots. If desired, add a little extra lime zest or fresh parsley on top.