Ingredients
| 1 | (3 1/4-pound) HORMEL® boneless pork shoulder roast |
| 1 | tablespoon kosher salt |
| 2 | teaspoons freshly ground pepper |
| 1 | medium fennel bulb, finely chopped |
| 2 | tablespoons fresh chopped rosemary leaves |
| 6 | garlic cloves, finely chopped |
| 2 | tablespoons olive oil |
Directions
Heat oven to 375°F
Make a cut in side of pork lengthwise, laying knife flat. Continue to cut and turn knife outward, continuing to cut until pork is butterflied open and flat. Sprinkle both sides generously with salt and pepper.
In small bowl, combine fennel, rosemary and garlic. Spread mixture across center of pork. Firmly roll pork and tie with kitchen twine. Refrigerate at least 2 hours or up to overnight.
Let pork stand at room temperature 30 minutes. In large oven-safe skillet, heat oil over medium-high heat. Brown pork about 5 to 7 minutes on each side.
Transfer skillet to oven and bake 1 hour 45 minutes or until internal temperature reaches 160°F. Let stand 20 minutes. Remove kitchen twine and slice.
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