Pork shoulder with roasted fennel and Romesco sauce

Pork shoulder with roasted fennel and Romesco sauce

Red pepper and almonds come together for a secret sauce like no other: Romesco. It's colorful and flavorful. It's simple, yet sophisticated. It's the perfect keto topping to spice up pork. And when paired with olive oil roasted fennel... look out!

Pork shoulder with roasted fennel and Romesco sauce

Red pepper and almonds come together for a secret sauce like no other: Romesco. It's colorful and flavorful. It's simple, yet sophisticated. It's the perfect keto topping to spice up pork. And when paired with olive oil roasted fennel... look out!
USMetric
4 servingservings

Ingredients

Roasted fennel
  • 1 lb 450 g fresh fennel
  • 2 tbsp 2 tbsp olive oil
  • salt and ground black pepper, to taste
Romesco sauce
  • 6 oz. 175 g canned roasted red peppers
  • 4 4 cherry tomatoes
  • 3 oz. 75 g almonds
  • 4 tbsp 4 tbsp fresh parsley
  • 4 tbsp 4 tbsp olive oil
  • 1 1 garlic clovegarlic cloves
  • 1 tbsp 1 tbsp lemon juice
  • salt and ground black pepper, to taste
Pork shoulder
  • 1½ lbs 650 g pork shoulder
  • 1 tbsp 1 tbsp olive oil
  • 1 tbsp 1 tbsp butter
  • salt and pepper, to taste

Instructions

Instructions are for 4 servings. Please modify as needed.

  1. Preheat the oven to 400°F (200°C).
  2. Cut the fennel into wedges and place in a baking dish. Season with salt and pepper. Drizzle olive oil on top.
  3. Place in the oven for 20 minutes or until the fennel gets soft and golden.
  4. Mix all the ingredients for the Romesco sauce in a blender or food processor. Add more oil if you prefer a thinner sauce. Set aside.
  5. Cut the pork shoulder in slices, about ¾ of an inch (2 cm) thick.
  6. Heat oil and butter in a frying pan and fry the meat for about 4 minutes on each side. Lower the heat and fry for a few more minutes, until the meat is cooked through. The inner temperature should be 175°F (80°C).
  7. Remove and keep warm under aluminium foil for a few minutes. Slice and serve with the sauce and the fennel.

Tip!

You can store the sauce in the refrigerator up to 3-4 days or in the freezer up to one month.

If you have time, you can roast your own peppers. Nothing beats the homemade version; it will be fresh and even tastier! Wash the pepper, cut in half, and remove the seeds and stems. Place on a baking sheet, drizzle olive oil on top, and roast in the oven or on the grill on high heat until the skin gets wrinkly and properly charred. Allow peppers to cool for a while—otherwise you might burn your fingers! Peel off the skin and enjoy your home-roasted peppers, either in this recipe or straight up with olive oil and salt!

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2 comments

  1. 1 comment removed
  2. Rhoda
    Made the romesco sauce and fennel but did a pork chop instead. I wasnt sure if the sauce should have been cooked, so i added it to the pork juice and quickly heated it through. Delicious! Will deffinate do this again. Infact will serve it with bbq chicken when friends are around end of week!
  3. Shulammite
    By far the best and easiest meal to make. My husband and I enjoyed every bit of it last night.I had steamed some broccoli to go along with it, and it completed the dish. Thanks, this definately goes to my list of favorite Quick Keto dinner 😊🙏

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