Crown Roast of Pork with Fennel
SERVES: 8-10
PREP TIME: 10 minutes
TOTAL TIME: 3 hours
COURSE: Main
Start with a Crown Roast of Pork, trimmed and trussed for you by our butchers. Then, whip up a quick lemony herb paste and rub it all over the pork. After that, it’s time for the oven to do its magic. Don’t forget to place the fennel bulb wedges and lemon slices under the meat before baking, so they catch all the delicious pan drippings. Once carved, serve the pork with the fennel and lemon, as well as your favorite sides — potato purée would be fantastic here.
Ingredients
- 1 8lb Crown Roast of Pork, trimmed and trussed by your Citarella butcher
- 2 tsp fennel seeds
- 3 Tbsp fresh rosemary leaves
- 2 Tbsp fresh thyme leaves
- 2 lemons
- 1/4 cup olive oil
- 2 large bulbs of fennel
- Salt and pepper, to taste
Instructions
- Preheat oven to 450 degrees Fahrenheit.
- Zest both lemons and place zest in a small bowl. Slice lemons thinly and set aside.
- In a small skillet over medium heat, toast fennel seeds for 1-2 minutes until golden brown and fragrant. Add fennel seeds to the bowl of a food processor along with rosemary, thyme, lemon zest, olive oil, and a generous amount of salt and pepper. Pulse until a paste forms. Alternatively, this can be done by mincing everything finely and mixing together or using a mortar and pestle.
- Rub herb paste all over pork.
- Slice fennel bulbs into 1/4 inch wedges. Place fennel and lemon slices on the bottom of a parchment lined baking sheet, place a rack on top with the pork. Place in preheated oven and bake for 20 minutes. Reduce oven temperature to 350 degrees Fahrenheit and cook an additional 1.5 to 2 hours until meat reaches 135 degrees Fahrenheit internal temperature. Remove from oven and allow to rest for 10 minutes.
- Slice pork and arrange on serving platter. Top with roasted fennel and lemon and drizzle with any pan drippings. Serve alongside your favorite Citarella sides and enjoy!
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SHOP THIS RECIPE
Begin Each Recipe with the Finest Seafood
Did you know that Citarella owner, Joe Gurrera also owns Lockwood & Winant, a wholesale seafood company at the Fulton Fish Market? Joe has relationships with trusted fishermen worldwide, ensuring we offer the widest variety, highest quality, freshest seafood. Many of our fishmongers have worked with Joe for decades and have been trained to wield a knife like an artisan. They hand-cut, hand-shuck, and hand-prepare our seafood for your order.
