Roast Pork with Fennel
Elevate your next dinner gathering with this succulent Roast Pork with Fennel recipe—a show-stopping dish that pairs juicy, fork-tender pork shoulder with the aromatic sweetness of caramelized fennel. Seasoned with a fragrant rub of fennel seeds, garlic, lemon zest, and rosemary, this slow-roasted masterpiece is roasted to perfection, infusing the meat with herbaceous and citrusy notes. A splash of dry white wine enhances the flavors, creating a luscious pan sauce that’s perfect for spooning over the finished dish. Simple yet elegant, this recipe is ideal for special occasions or comforting Sunday suppers. Serve with toasted crusty bread or creamy mashed potatoes to soak up all the savory juices for a meal that’s both hearty and unforgettable.
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Recipe Information
Ingredients
- 4 pounds Pork shoulder (bone-in or boneless)
- 2 whole Fennel bulb
- 2 teaspoons Fennel seeds
- 4 whole Garlic cloves
- 3 tablespoons Olive oil
- 2 sprigs Fresh rosemary
- 1 whole Lemon (zested and juiced)
- 2 teaspoons Kosher salt
- 1 teaspoon Black pepper (freshly ground)
- 0.5 cups Dry white wine (optional)
Instructions
Preheat your oven to 300°F (150°C).
Pat the pork shoulder dry with paper towels and season it generously with kosher salt and freshly ground black pepper on all sides.
In a small bowl, combine the fennel seeds, lemon zest, and minced garlic cloves to form a simple rub. Gently massage this mixture into the pork shoulder.
Trim the fennel bulbs, removing tough outer layers and stalks. Slice the bulbs into thin wedges and set aside.
In a large, heavy-bottomed ovenproof skillet or roasting pan, heat 2 tablespoons of olive oil over medium-high heat. Sear the pork shoulder on all sides until golden brown, about 3-4 minutes per side.
Remove the pork from the pan and set it aside temporarily. Add the remaining 1 tablespoon of olive oil to the pan and sauté the fennel wedges until softened and lightly caramelized, about 5 minutes.
Return the pork shoulder to the pan, nestling it among the fennel. Add the rosemary sprigs and drizzle the lemon juice over the ingredients.
If using, pour the dry white wine into the pan to deglaze and scrape the bottom with a wooden spoon to release any browned bits, which will add flavor to the dish.
Cover the pan tightly with a lid or aluminum foil and transfer it to the preheated oven. Roast for 2.5 to 3 hours, basting the pork occasionally with the pan juices, until the meat is fork-tender and easily pulls apart.
Once cooked, remove the pan from the oven and let the pork rest for 10-15 minutes before slicing or shredding.
Serve the roast pork with the caramelized fennel and spoon the pan juices over the top for added flavor. Garnish with additional lemon zest or chopped fresh herbs if desired.
Nutrition Facts
Calories |
5211 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 406.8 g | 522% | |
| Saturated Fat | 134.0 g | 670% | |
| Polyunsaturated Fat | 4.8 g | ||
| Cholesterol | 1270 mg | 423% | |
| Sodium | 2708 mg | 118% | |
| Total Carbohydrate | 50.3 g | 18% | |
| Dietary Fiber | 18.9 g | 68% | |
| Total Sugars | 21.0 g | ||
| Protein | 334.7 g | 669% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 513 mg | 39% | |
| Iron | 20.3 mg | 113% | |
| Potassium | 7145 mg | 152% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
