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Pork Roast with Fennel, Lemon, and Sage

Pork Roast with Fennel, Lemon, and Sage

Easy Pork Roast with Fennel, Lemon, and Sage

Course Main Course
Cuisine American, Italian
Keyword pork roast
Prep Time 10 minutes
Cook Time 2 hours
Total Time 2 hours 10 minutes
Servings 4 people
Calories 621 kcal
Author Chef Rhadia


  • 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.