Pork Roast with Garlic-Parmesan Cream - Cooking by the Book

Ingredients

• 1 quart heavy cream
• 2 cups buttermilk
• 4 tablespoons unsalted butter
• 3 heads of garlic, top ½ inch cut off
• One 3 ounce Parmigiano- Reggiano cheese rind
• 2 small sage sprigs
• One 5 pound boneless pork shoulder roast
• Kosher salt and pepper
• ¼ cup fresh lemon juice
• 4 medium fennel bulbs (3 pounds), trimmed and cut into wedges
• ¼ cup extra-virgin olive oil
• Chopped parsley for garnish