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Pork Roast with Garlic-Parmesan Cream
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Brief Description
Gently simmering the meat in milk, cream, wine or stock before roasting keeps meat supremely juicy heat of an oven.
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Main Ingredient
pork shoulder roast
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Category: Pork
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Cuisine: American
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Prep Time: 30 min(s)
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Cook Time: 270 min(s)
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Recipe Type: Public
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Source:
http://www.foodandwine.com/recipes/pork-roast-with-garlic-parmesan-cream
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Tags:
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Notes:
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Posted By: cookingmama
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Posted On: Sep 19, 2014
Number of Servings:
Ingredients:
- 3 heads - of garlic, top 1/2 inch cut off
- 1 - 3-ounce Parmigiano-Reggiano cheese rind
- 2 - small sage sprigs
- 1 - 5-pound, boneless pork shoulder roast
- - Kosher salt and pepper
- 1/4 cups - fresh lemon juice
- 4 - medium fennel bulbs (3 pounds), trimmed and cut into wedges
- 1/4 cups - extra-virgin olive oil
- - Chopped parsley, for garnish
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- 1 quarts - heavy cream
- 2 cups - buttermilk
- 4 tablespoons - unsalted butter
Directions:
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.
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