• Step 1

  Preheat oven to 275 degrees. Rub garlic, then fennel seeds into top of pork. Season well with salt and pepper. Transfer to roasting pan.

• Step 2

  Bake, uncovered, 7-10 hours. Cool on counter 1 hour; cover and refrigerate overnight.

• Step 3

  Cut half of the chilled roast into 1 1/2-inch slices; do not trim off fat. (Reserve remainder of roast and pan juices for other uses.)

• Step 4

  Heat pure olive oil in large skillet on HIGH. Sear pork in batches being careful not to crowd pan, until crispy, about 3 min per side. (Caution: Watch out for spattering oil as pork sears.) Remove from pan. Keep each batch warm as you sear rest of pork.

• Step 5

  Make grape balsamic sauce: Heat extra virgin olive oil in skillet on MED. Add shallots. Cook, stirring occasionally, 3-4 min until softened.

• Step 6

  Add grapes. Raise heat to MED-HIGH. Add broth, rosemary, sage, thyme, and sugar. Cook, stirring occasionally, 15-20 min, until liquid is reduced by two-thirds. Add balsamic vinegar. Cook 1 min; reduce heat to MED. Cook 5-8 min to create glaze. Serve over pork.

• Use leftover pork to make an authentic Italian sandwich; serve with cooked rappi and provolone. • Shred leftover pork; heat with pan juices for pulled pork. • Reserved fat drippings from cooked pork can be used in place of extra virgin olive oil. • Grape Balsamic Sauce can be made the day before serving. Keep refrigerated and rewarm before serving.

Note: When servings & ingredients are modified, nutrition & directions may vary.