Pork Secreto with Cherry and Sherry Vinegar Glaze, Roasted Cauliflower Purée and Crispy Brussels Sprouts

Instructions

1. 1

   Preheat the oven to 220 °C / 425 °F. Place the cauliflower and garlic on a baking tray, add 15 ml olive oil, half of the salt, and some black pepper, then toss well. On another tray, place the Brussels sprouts with the red onion, 15 ml olive oil, smoked paprika, and a little salt and black pepper.

2. 2

   Roast the cauliflower and garlic for 25 minutes at 220 °C / 425 °F until golden and tender. Roast the Brussels sprouts and red onion for 20 to 25 minutes at 220 °C / 425 °F, stirring halfway through, until deeply caramelized at the edges.

3. 3

   Meanwhile, pat the pork secreto dry with paper towels and season it with the remaining salt, black pepper, and fresh thyme leaves.

4. 4

   Heat 15 ml olive oil in a large skillet over medium-high heat. Sear the pork secreto for 3 to 4 minutes per side until nicely browned. Transfer it to a tray and finish cooking in the oven at 200 °C / 400 °F for 6 to 8 minutes, depending on thickness. Let it rest for 5 minutes before slicing.

5. 5

   In the same skillet, add the cherries, sherry vinegar, honey, and chicken stock. Cook over medium heat for 6 to 8 minutes, gently crushing some of the cherries, until the sauce becomes glossy and lightly thickened. Stir in the lemon zest and adjust with salt and black pepper.

6. 6

   Transfer the roasted cauliflower and roasted garlic to a food processor or blender. Add the butter, heavy cream, and 2 to 3 tablespoons of hot stock from the skillet if needed. Blend until smooth and season with salt and black pepper to taste.

7. 7

   Slice the pork secreto into thick strips. Serve a base of roasted cauliflower purée, arrange the pork on top, spoon over the cherry and sherry vinegar glaze, and finish with the crispy Brussels sprouts and roasted red onion on the side.