Fennel and Herb Pork Roast

Posted on Jun 24, 2022 by Eli Crain


  • 1 (7- to 8-pound) TC Farm pork shoulder roast, fat trimmed to 1/4-inch thickness
  • ¼ cup chopped fennel fronds
  • ¼ cup chopped fresh rosemary
  • 2 teaspoons chopped fresh sage leaves
  • 5 garlic cloves, grated or mashed to a paste
  • Finely grated zest of 1 lemon
  • 1 ½ tablespoons kosher salt
  • 1 teaspoon fennel seed
  • ¾ teaspoon red pepper flakes
  • ½ teaspoon black pepper
  • ¼ cup extra-virgin olive oil


  1. Score fat all over roast, take care not to cut down into the meat.
  2. Combine fennel fronds, rosemary, sage, garlic, lemon zest, salt, fennel seed, red pepper, and black pepper in a food processor or blender. Pour in oil and blend until it forms a paste.
  3. Cover roast with the paste and tie with kitchen string at 2-inch intervals. Refrigerate overnight in a covered bowl or for at least 6 hours.
  4. Remove pork roast from the fridge an hour or two before cooking. Preheat oven to 450 degrees.
  5. Transfer pork to a baking sheet and roast for 35 minutes.Reduce temperature to 325 degrees and cook for 2 hour and 25 minutes to 4 hours, until internal temperature at the thickest part of the meat reaches 180 degrees.
  6. Let pork rest 15-30 minutes on a cutting board before serving.

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