Pork Fennel Apple Roast
Ingredients
- ¼ cup extra-virgin olive oil
- 7 cloves garlic, finely chopped
- 2 tablespoons dried sage
- Kosher salt and black pepper
- 2 Granny Smith apples, peeled and cored
- 3 medium fennel bulbs (about 1½ pounds), trimmed and cut into wedges through the core
- 2 tablespoons fresh lemon juice, plus wedges for serving
- 1 4-pound boneless pork shoulder roast
- 1 large bunch watercress, trimmed (6 cups lightly packed)
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