Ingredients

The following ingredients have 2 Servings
  • 4 cups Bing cherries
  • pitted
  • 4 tablespoons plus 2 teaspoons sugar
  • ½ tablespoon white wine vinegar
  • ½ teaspoon salt
  • ½ teaspoon black pepper
  • 2 cups (4 sticks) butter
  • softened
  • 5 ⅓ tablespoons chopped rosemary
  • 2 ¼ tablespoons chopped savory
  • 5 ⅓ tablespoons chopped marjoram
  • 1 ½ teaspoons salt
  • ½ teaspoon black pepper
  • 1 head garlic
  • 1 tablespoon olive oil
  • Salt and pepper
  • 3 tablespoons pork fat or olive oil
  • One 42-ounce bone-in shoulder-cut pork steak
  • ½ bunch thyme
  • 2 sprigs rosemary
  • ½ bunch lavender
  • ½ bunch savory

Instruction

  • For the compote, in a small saucepan, combine cherries, sugar, and white wine vinegar and bring to a boil over medium-high heat
  • Stir constantly until cherries are slightly candied but still intact and the mixture is syrupy, 20 to 25 minutes
  • Remove from heat, season with salt and pepper, then transfer to a shallow bowl and spread out to cool
  • Refrigerate immediately until chilled, 2 to 3 hours, to preserve the vibrant color
  • (As the compote chills, its color will brighten into a beautiful jewel tone
  • ) For the butter, in a food processor, pulse the softened butter, herbs, salt and pepper until just combined
  • (You can also do this by hand in a mixing bowl
  • ) Set aside
  • For the pork steak, preheat oven to 400°F
  • Trim away the top third of the head of garlic, then place in foil and dress with olive oil, salt and pepper
  • Wrap garlic and roast until cloves are golden and soft, about 25 minutes
  • (The garlic may also be roasted with the pork
  • ) In a large oven-proof saute pan over high heat, heat the pork fat or olive oil
  • Season the pork shoulder heavily on all sides with salt and sear for 1½ minutes on one side, then flip and sear for another 1½ minutes
  • Continue to slowly sear the pork, flipping every minute, for 8 minutes
  • Add all of the herbs, and baste the pork with its own rendered fat for 1 to 2 minutes to release the essential oils and aromatics in the herbs
  • Pile the herbs off to one side of the meat and place the pan in the oven
  • Roast pork for 5 minutes, then flip and roast for another 5 minutes
  • Remove pork from the saute pan and rest on a plate for 10 minutes
  • To serve, carve the pork off the bone and slice into ½ inch pieces
  • Arrange on a serving platter and pour any accumulated juices from the resting plate over the pork
  • Dot the herbed butter over the meat and dress with cherry compote, serving any extra in a small bowl on the side
  • Arrange the roasted herbs on top as garnish and serve with the roast garlic on the side