1. Using a sharp knife, cut a 1/2" crosshatch pattern into fat cap, being careful not to cut into meat. Rub pork all over with 1 1/2 teaspoons salt and place in a large resealable plastic bag; refrigerate at least 6 hours and up to 1 day.

2. Place racks in lower and middle of oven and heat to 350 degrees. Line a baking sheet with a wire rack and coat with cooking spray; set aside. Transfer pork to a large plate. Combine 1 tablespoon oil and the mustard in a small bowl and rub all over top and sides of pork.

3. Transfer pieces of bread to a food processor and pulse until coarsely ground, about 10 pulses. Add garlic, parsley, thyme, 1/2 teaspoon salt, and 1/2 teaspoon pepper and pulse until just combined; coat pork evenly with breadcrumb mixture, pressing to adhere. Transfer pork to prepared baking sheet and spray top and sides with cooking spray.

4. Place fennel on a parchment-lined baking sheet and toss with remaining 2 tablespoons oil; season with salt and pepper to taste. Transfer fennel to lower rack of oven and pork to middle rack and roast until fennel is tender, stirring halfway through, about 30 minutes. Remove fennel from oven and cover to keep warm. Continue to roast pork until center reaches 145 degrees, about 1 more hour. Let rest 15 minutes, reheating fennel in oven before slicing pork and serving.

Source: Hannaford fresh Magazine, March - April 2018