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Description
Real Simple
Ingredients
US|METRIC
6 SERVINGS
- 1/4 cup extra-virgin olive oil
- 7 cloves garlic (finely chopped)
- 2 Tbsp. dried sage
- kosher salt
- 2 granny smith apples (peeled and cored)
- 3 fennel bulbs (medium, about 1½ pounds, trimmed and cut into wedges through the core)
- 2 Tbsp. fresh lemon juice (plus wedges for serving)
- 4 lb. boneless pork shoulder roast
- 1 bunch watercress (trimmed, 6 cups lightly packed)
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Directions
- Heat oven to 450° F. In a small bowl, mix 3 tablespoons of the oil with the garlic, sage, and 1 teaspoon each salt and pepper.
- Finely chop 1 apple. In a 9-by-13-inch baking dish, toss the fennel and chopped apple with the remaining 1 tablespoon of oil and 1 tablespoon of the lemon juice. Rub the pork all over with the sage oil. Place the pork on top of the fennel mixture. Roast for 30 minutes, until the pork is golden brown. Cover, reduce oven temperature to 350° F, and roast for about 3 hours more, until very tender.
- Transfer the roast to a cutting board and let rest for 15 minutes. Thinly slice crosswise.
- Skim the fat off the top of the dish (about 2 tablespoons). Thinly slice the remaining apple. Add the watercress, sliced apple, ¼ teaspoon each salt and pepper, and the remaining 1 tablespoon of lemon juice to the casserole and gently toss. Return the pork to the dish and serve warm with lemon wedges.
NutritionView More
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730Calories
Sodium
Fat
Carbs
Fiber
Potassium
Calories730Calories from Fat410 |
% DAILY VALUE |
Total Fat45g69% |
Saturated Fat13g65% |
Trans Fat |
Cholesterol185mg62% |
Sodium390mg16% |
Potassium1610mg46% |
Protein53g |
Calories from Fat410 |
% DAILY VALUE |
Total Carbohydrate20g7% |
Dietary Fiber6g24% |
Sugars6g |
Vitamin A15% |
Vitamin C45% |
Calcium15% |
Iron30% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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