Happy New Year! This is my first post of 2019, and like most, I’m focusing on losing weight, starting with the Keto diet! This isn’t my first time on this diet, but with less than 30 days before I’m on the beaches of my beloved […]
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
- 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
Preheat oven to 375 degrees
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.
In a food processor, add the fennel pollen, lemon zest, kosher salt, black pepper, garlic, rosemary, mint, and sage and puree until smooth.
Take spice mixture and rub all over the meat, and place on top of vegetables.
Roast in the oven for 2-2.5 hours until the skin is crispy and meat is tender.