Sweet and Sour Pork Filet

Preheat your oven to 420°F

Preparation

• Warm up the chicken stock.
• Remove the stem from the cauliflower while making sure to keep the bouquet intact.
• Cut 3/4 inch slices from the cauliflower.
• With the help of the Starfrit Apple Peeler, peel the apples.
• Remove the cores from the apples and cut them into segments using the Starfrit Apple Wedger.
• Roast the hazelnuts in the oven for 4 minutes and then crush them.

Apple pork filet

• In a bowl, combine the chicken stock, apple jelly, vinegar, honey, mustard and starch.
• In a hot The Rock skillet, sear the pork filets with a knob of butter and oil.
• Season with salt and pepper.
• Once caramelized, set aside.
• Add the quartered apples into the pan you used for the pork and caramelize them lightly.
• Add the stock mixture from the mixing bowl.
• Bring to a boil.
• The sauce will thicken, remove the heat once you reach the desired consistency and place the pork back into the skillet to finish cooking.
• Turn them regularly.
• Use a Starfrit instant-read thermometer to make sure the meat is cooked; the inner temperature should be 145°F (63°C).
• Season to taste.

Cauliflower steak

• Brush each slice of cauliflower with oil and then season with salt and pepper.
• Place the slices on a baking sheet lined with the Starfrit Silicone Cooking Mat and
  sprinkle with the thyme.
• Spread the lemon slices evenly and add the lemon juice.
• Place in the oven for about 20 minutes, making sure to turn them halfway through cooking to make sure they are evenly caramelized on both sides.
• Use the point of a knife to make sure they are cooked through, ensuring a slight crunch in texture.

Plating

• Place the roasted cauliflower steak in the center of the plate.
• Place a few slices of pork on top as well as the apple slices.
• Drizzle the sweet and sour sauce on the pork and on the outside of the plate.
• Garnish with the roasted hazelnuts and some chives or other fresh herbs you may have.