1. Prepare a medium-hot fire in a charcoal grill or preheat a gas grill on high for 15 minutes. If using a gas grill, leave the primary burner on high and adjust the other(s) to maintain grill temperature at about 350 degrees F. When the charcoal is covered with gray ash, push it to one side of grill, position grate, cover, and heat grate for 5 minutes. Scrape grate clean with a grill brush. Lightly oil grill grate with vegetable oil.
2. While grill heats, process garlic, rose-mary, and fennel seeds in a mini-chopper until finely chopped. Scrape sides of chopper, add olive oil, and process to a coarse paste. Alternately, use an immersion blender. Scrape mixture into a small bowl, add salt and pepper, stir to mix, and set aside (you should have a scant 3 Tbsp.).
3. If pork is wrapped in netting, cut it off and discard it. If necessary, with a sharp, thin-bladed knife trim any thick spots of the surface fat layer to about 1/4-inch thickness and lightly score the fat in a crosshatch pattern at 1-inch intervals (try not to cut into the meat). Tie meat into a uniform shape with kitchen twine at 11/2-inch intervals. Pat dry with paper towels and rub all over with the seasoning paste.
4. Grill pork directly over heat until lightly browned, about 3 minutes per side. Position pork fat side up on cool side of grill (opposite the fire or burner), close cover (for charcoal grill, make sure cover vents are halfway open and positioned over meat) and roast, rotating the pork 180 degrees halfway through cooking, until an instant-read thermometer inserted in thickest part of meat registers 140 degrees F, about 45 minutes to 11/4 hours. Transfer pork to a cutting board, tent with foil, and rest about 15 minutes. Remove the strings from the pork, slice, and serve.
Source: Hannaford fresh Magazine, May - June 2014