Pork RoastPork Roast with Fennel, Lemon, and Sage

3-4 lb. pork shoulder roast
1 large yellow onion, quartered
2 carrots, cut in half
2 celery, cut into thirds
1 cup reduced sodium chicken stock
olive oil
2 tsp. fennel pollen
zest of 1 lemon
2 tsp. kosher salt
1/4 tsp. black pepper
4 cloves garlic
3 tbsp. fresh rosemary
2 tbsp. fresh mint
3 tbsp. fresh sage

  1. Preheat oven to 375 degrees
  2. Add onions, carrots, and celery to a shallow baking pan season with salt and pepper and drizzle with olive oil. Add chicken stock to vegetables.
  3. In a food processor, add the fennel pollen, lemon zest, kosher salt, black pepper, garlic, rosemary, mint, and sage and puree until smooth.
  4. Take spice mixture and rub all over the meat, and place on top of vegetables.
  5. Roast in the oven for 2-2.5 hours until the skin is crispy and meat is tender.

Pork Roast 3


Leave a Reply