Pork Roast with Garlic-Parmesan Cream

By GadgetGirl

For extra richness, finish these tender slices of roast pork with a spoonful of flavorful garlic-parmesan cooking liquid.

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

Details

Servings 8
Preparation time 30mins
Cooking time 285mins
Adapted from food&wine.com

Preparation

Step 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. Season the pork with salt and pepper and add to the pot. Bring just to a simmer. Cover, leaving it open just a crack, and cook over low heat for about 3 1/2 hours, until very tender. Transfer the pork and garlic to a large plate; discard the cheese rind.

Boil the poaching liquid over moderately high heat, whisking occasionally, until thickened, about 20 minutes. Strain the sauce into a bowl. Whisk in the lemon juice and season with salt and pepper; keep warm.

Meanwhile, preheat the oven to 450°. On a large baking sheet, toss the fennel and the remaining sage sprig with the olive oil and season with salt and pepper. Arrange the fennel in a single layer. Place the pork on top of the fennel and roast until the pork is deeply golden and the fennel is tender, about 20 minutes. Transfer the pork to a cutting board and let rest for 15 minutes.

Thinly slice the pork. Arrange the fennel and garlic on a platter and top with the pork. Garnish with parsley and serve the sauce on the side.