Pork Roast with Garlic-Parmesan Cream Recipe

Name: Pork Roast with Garlic-Parmesan Cream
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 quart heavy cream; 2 cups buttermilk; 4 tablespoons unsalted butter; 3 heads of garlic, top 1/2 inch cut off; One 3-ounce Parmigiano-Reggiano cheese rind; 2 small sage sprigs; One 5-pound, boneless pork shoulder roast; Kosher salt; Pepper; 1/4 cup fresh lemon juice; 4 medium fennel bulbs (3 pounds), trimmed and cut into wedges; 1/4 cup extra-virgin olive oil; Chopped parsley, for garnish

Servings: persons

1 quart heavy cream
2 cups buttermilk
4 tablespoons unsalted butter
3 heads of garlic, top 1/2 inch cut off
One 3-ounce Parmigiano-Reggiano cheese rind
2 small sage sprigs
One 5-pound, boneless pork shoulder roast
Kosher salt
Pepper
1/4 cup fresh lemon juice
4 medium fennel bulbs (3 pounds), trimmed and cut into wedges
1/4 cup extra-virgin olive oil
Chopped parsley, for garnish

1
In a pot just large enough to hold the pork, combine the cream with the buttermilk, butter, garlic, cheese rind and 1 sage sprig.
2
Season the pork with salt and pepper and add to the pot.
3
Bring just to a simmer.
4
Cover, leaving it open just a crack, and cook over low heat for about 3 1/2 hours, until very tender.
5
Transfer the pork and garlic to a large plate; discard the cheese rind.
6
Boil the poaching liquid over moderately high heat, whisking occasionally, until thickened, about 20 minutes.
7
Strain the sauce into a bowl.
8
Whisk in the lemon juice and season with salt and pepper; keep warm.
9
Meanwhile, preheat the oven to 450.
10
On a large baking sheet, toss the fennel and the remaining sage sprig with the olive oil and season with salt and pepper.
11
Arrange the fennel in a single layer.
12
Place the pork on top of the fennel and roast until the pork is deeply golden and the fennel is tender, about 20 minutes.
13
Transfer the pork to a cutting board and let rest for 15 minutes.
14
Thinly slice the pork.
15
Arrange the fennel and garlic on a platter and top with the pork.
16
Garnish with parsley and serve the sauce on the side.

2031

kcal

Calories

127

Fat

202

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1 quart heavy cream, 2 cups buttermilk, 4 tablespoons unsalted butter, 3 heads of garlic, top 1/2 inch cut off, and more.

Yes, Pork Roast with Garlic-Parmesan Cream 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.

That's it — enjoy your meal!

Pork Roast with Garlic-Parmesan Cream

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions