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
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. 170 g canned roasted red peppers
- 4 (2½ oz.) 4 (70 g) cherry tomatoes
- 3 oz. (92⁄3 tbsp) 85 g (140 ml) 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
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Making low carb simple
Instructions
- Preheat the oven to 400°F (200°C).
- Cut the fennel into wedges and place in a baking dish. Season with salt and pepper. Drizzle olive oil on top.
- Place in the oven for 20 minutes or until the fennel gets soft and golden.
- 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.
- Cut the pork shoulder in slices, about ¾ of an inch (2 cm) thick.
- 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).
- Remove and keep warm under aluminium foil for a few minutes. Slice and serve with the sauce and the fennel.
Tips
You can store the sauce in the refrigerator for up to 3-4 days or in the freezer for up to one month.
Meals
Breakfasts
Desserts
Snacks
Dairy free
Vegetarian
Bread
Only keto
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