Pork-Fennel-Apple Roast – a delicious recipe with extra-virgin olive oil, garlic, sage, kosher salt, granny smith apples, core. Easy to follow and perfect for any occasion.
Serves 4
Meat & Poultry
Servings:persons
1
Heat oven to 450u00b0 F. In a small bowl, mix 3 tablespoons of the oil with the garlic, sage, and 1 teaspoon each salt and pepper.
2
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 350u00b0 F, and roast for about 3 hours more, until very tender.
3
Transfer the roast to a cutting board and let rest for 15 minutes. Thinly slice crosswise.
4
Skim the fat off the top of the dish (about 2 tablespoons). Thinly slice the remaining apple. Add the watercress, sliced apple, 1/4 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.
1266
kcal
Calories
79
g
Fat
9
g
Carbs
123
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 1/4 cup extra-virgin olive oil, 7 cloves garlic finely chopped, 2 tablespoons dried sage, kosher salt, and more.
Yes, Pork-Fennel-Apple Roast falls under the Meat & Poultry category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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