Pork Roast with Fennel, Lemon, and Sage
Pork Roast with Fennel, Lemon, and Sage
Easy Pork Roast with Fennel, Lemon, and Sage
Prep Time 10 minutes
Cook Time 2 hours
Total Time 2 hours 10 minutes
Servings 4 people
Calories 621 kcal
Ingredients
- 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
Instructions
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Preheat oven to 375 degrees
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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.
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In a food processor, add the fennel pollen, lemon zest, kosher salt, black pepper, garlic, rosemary, mint, and sage and puree until smooth.
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Take spice mixture and rub all over the meat, and place on top of vegetables.
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Roast in the oven for 2-2.5 hours until the skin is crispy and meat is tender.
