Step

• 1

  Prepare herb mixture: In a medium bowl, mix together fennel seeds, red pepper flakes, sage, rosemary, garlic, citrus zest, salt and pepper.

• 2

  Place pork belly skin side up on a clean work surface and score in a crosshatch pattern. Flip the pork belly over and season flesh side with salt, pepper and half of the herb mixture.

• 3

  Place trimmed pork loin in the center of the belly and rub with remaining herb mixture. Season with salt and pepper.

• 4

  Roll the pork belly around the loin to form a cylindrical shape and tie tightly with kitchen twine at 1" intervals.

• 5

  Season the outside with salt and pepper and transfer to refrigerator, uncovered and let air dry overnight.

• 6

  When ready to cook, start the Traeger grill and set to Smoke.

• 7

  Fit a rimmed baking sheet with a rack and place the pork on the rack seam side down.

• 8

  Place the pan directly on the grill grate and smoke for 1 hour.

• 9

  Increase the grill temperature to 325 degrees F and roast until the internal temperature of the meat reaches 135 degrees, about 2 1/2 hours. If the exterior begins to burn before the desired internal temperature is reached, tent with foil.

  325 ˚F / 163 ˚C

  02:00

• 10

  Remove from grill and let stand 30 minutes before slicing.

• 11

  To make the Italian salsa verde: Combine shallot, parsley, chives, vinegar, oregano and salt in a medium bowl. Whisk in olive oil then stir in mustard and lemon juice.

• 12

  Drizzle slices with Italian salsa verde and enjoy!