Ingredients
3/4  cup light miso    
1/2  cup freshly squeezed lemon juice, plus juice of 1 lemon    
1  cup orange marmalade    
  Coarse salt and freshly ground pepper    
One  3-pound boneless pork loin, shoulder end, trimmed and butterflied    
1  tablespoon olive oil, plus more for rubbing    
1/4  pound slab bacon, rind removed, cut into 1/2-inch pieces    
1  medium bulb fennel, trimmed and cut into 1/4-inch pieces    
1  medium yellow onion, cut into 1/4-inch pieces    
2  sprigs fresh tarragon    
1  clove garlic, finely chopped    
3  tablespoons sugar    
3  tablespoons sweet vermouth    
1/4  teaspoon crushed red pepper flakes    
1/4  teaspoon fennel seed, crushed into small pieces    
  Zest of 1 orange 

Directions  
1. In a large shallow baking dish, stir together miso, 1/2 cup lemon juice, and marmalade; season with salt and pepper. Set aside 1/2 cup glaze. Add pork to dish, turning to coat; let marinate for 15 minutes.
 
2. Preheat oven to 475*F. Heat a large skillet over high heat; add olive oil and slab bacon,
cooking until fat is rendered. Add fennel and onion; cook until fennel begins to soften, about 10 minutes.Add tarragon and garlic; cook for 2 minutes. Drain excess fat, if necessary, and discard tarragon. Add sugar, and cook until dissolved. Add vermouth, and using a wooden spoon, scrape up any browned bits; reduce until almost dry. Add remaining juice of 1 lemon, red pepper, and fennel seeds; cook until dry. Remove from heat, and toss with zest; set aside. 
  
3. Remove pork from marinade, and pat dry to remove excess marinade; discard marinade. Place pork on a work surface, cut-side up; season with salt and pepper. Evenly spread fennel mixture over pork; roll to enclose. Using butchers twine, tie pork every 1 1/2 to 2 inches.
   
4. Place pork in a 9-by-13-inch roasting pan fitted with a rack. Rub pork with olive oil; season with salt and pepper. Roast until browned, 20 to 25 minutes. Reduce to 350*F, and continue cooking until an instant-read thermometer inserted into the thickest part registers 130*F, 15 to 20 minutes; cover with parchment paper-lined foil if browning too quickly.  
 
5. Increase oven temperature to 550*F; brush pork with reserved glaze. Continue to cook until dark brown, 5 to 8 minutes.  
 
6. Transfer pork to a serving platter. Cover with parchment paper-lined foil, and let rest for 10 to 20 minutes. To serve, slice pork into 1/4-inch thick pieces.  Serves 6 to 8.
 
Recipe courtesy of chef Rocco DiSpirito

Source: www.marthastewart.com