Pork Shoulder with Roasted Fennel and Almond Romesco

Method

1. Preheat your oven to 400°F.
2. Cut the fennel into wedges and arrange them in a baking dish. Season with salt and pepper, then drizzle with olive oil.
3. Roast the fennel in the preheated oven for 20 minutes, or until tender and lightly golden.
4. While the fennel roasts, prepare the Romesco sauce: combine roasted red peppers, cherry tomatoes, almonds, fresh parsley, garlic, and lemon juice in a blender or food processor. Blend until smooth, adding a little more olive oil if a thinner consistency is desired. Set aside.
5. Slice the pork shoulder into pieces approximately ¾-inch (2 cm) thick.
6. Heat olive oil and butter (if using) in a frying pan over medium-high heat. Sear the pork slices for about 4 minutes per side until browned. Reduce the heat and continue cooking for a few more minutes until the pork is cooked through, reaching an internal temperature of 175°F.
7. Remove the pork from the pan and let it rest, covered with aluminum foil, for a few minutes. Slice the rested pork and serve immediately with the prepared Romesco sauce and the roasted fennel.