Mains

Grilled Pork Tomahawk with Herb Sauce and Autumn Root Vegetables

Name: Grilled Pork Tomahawk with Herb Sauce and Autumn Root Vegetables
Prep time: PT30 MINUTESM
Cook time: PT2H00H
Total time: P1DT2H00H30 MINUTESM
Yield: 4

Portions4
Preparation30 MINUTES
Cook time2H00

Pork
- 4 pork tomahawk chops
- 2 garlic cloves, crushed
- 1 tbsp vegetable oil
- 3 tbsp butter
- 2 whole garlic cloves
- Salt and pepper, to taste
Quick Pickled Red Onions
- 175 g pearl red onions or 2 medium red onions
- ½ cup apple cider vinegar
- ½ cup water
- 1 tsp salt
- 1 tsp sugar
- ½ tsp mustard seeds
- A few whole black peppercorns
Fresh Herb Sauce
- 1 cup olive oil
- 2 tbsp red wine vinegar
- ½ cup fresh parsley, roughly chopped
- ½ cup fresh cilantro, roughly chopped
- 1 tbsp fresh oregano (or 1 tsp dried oregano)
- 3 tbsp finely chopped shallot
- 3 garlic cloves
- Pinch of crushed chili flakes
- Salt and pepper, to taste
Root Vegetable Purée
- 2 cups diced celeriac
- 2 cups diced parsnips
- 2 cups diced potatoes
- 1 tbsp butter
- 2 tbsp 15% cooking cream
- Salt and pepper, to taste
Roasted Brussels Sprouts
- 16 Brussels sprouts, halved
- 1 tbsp olive oil
- Salt and pepper, to taste

Ingredients

Pork
- 4 pork tomahawk chops
- 2 garlic cloves, crushed
- 1 tbsp vegetable oil
- 3 tbsp butter
- 2 whole garlic cloves
- Salt and pepper, to taste
Quick Pickled Red Onions
- 175 g pearl red onions or 2 medium red onions
- ½ cup apple cider vinegar
- ½ cup water
- 1 tsp salt
- 1 tsp sugar
- ½ tsp mustard seeds
- A few whole black peppercorns
Fresh Herb Sauce
- 1 cup olive oil
- 2 tbsp red wine vinegar
- ½ cup fresh parsley, roughly chopped
- ½ cup fresh cilantro, roughly chopped
- 1 tbsp fresh oregano (or 1 tsp dried oregano)
- 3 tbsp finely chopped shallot
- 3 garlic cloves
- Pinch of crushed chili flakes
- Salt and pepper, to taste
Root Vegetable Purée
- 2 cups diced celeriac
- 2 cups diced parsnips
- 2 cups diced potatoes
- 1 tbsp butter
- 2 tbsp 15% cooking cream
- Salt and pepper, to taste
Roasted Brussels Sprouts
- 16 Brussels sprouts, halved
- 1 tbsp olive oil
- Salt and pepper, to taste

Preparation

1. Prepare the Pickled Onions
- In a small saucepan, combine the vinegar, water, sugar, salt, mustard seeds, and peppercorns. Bring to a gentle boil.
  
  Place the onion petals in a heatproof jar or container and pour the hot liquid over them. Allow to cool before refrigerating. For the best flavor, let them marinate for several hours before serving.
2. Make the Herb Sauce
- Add all sauce ingredients to a blender or food processor. Pulse until you achieve a slightly textured consistency.
  
  Season to taste and refrigerate until ready to serve.
3. Cook the Root Vegetable Purée
- Place the celeriac, parsnips, and potatoes in a pot of salted water. Cook until fork-tender.
  
  Drain thoroughly and return to the warm pot for a minute to remove excess moisture. Mash until smooth, then stir in the butter and warm cream. Season with salt and pepper and keep warm.
4. Roast the Brussels Sprouts
- Preheat your oven to 400°F (200°C).
  
  Toss the Brussels sprouts with olive oil, salt, and pepper. Spread them evenly on a baking sheet.
  
  Roast for 15 to 20 minutes, stirring halfway through, until golden brown and caramelized.
5. Cook the Pork Tomahawks
- Pat the pork chops dry and rub them with the crushed garlic. Season generously with black pepper.
  
  Heat the oil in a large skillet over medium-high heat. Sear the tomahawks for 3 to 4 minutes per side.
  
  Add the butter and whole garlic cloves. As the butter foams, continuously baste the pork to enhance flavor and moisture.
  
  Continue cooking until the internal temperature reaches 145°F (63°C). Remove from the heat and let rest for 5 to 10 minutes before serving.
- Spoon a generous amount of root vegetable purée onto each plate. Arrange the sliced pork tomahawk on top and drizzle with the fresh herb sauce.
  
  Finish with the pickled red onions and roasted Brussels sprouts.