Using a mortar and pestle, combine the garlic, fennel seeds, rosemary, sage, and salt. Fry the onions and bread. Combine all ingredients in a bowl with the parmesan cheese.

Place the pork loin skin side down and season with salt and pepper. Place the bread stuffing all over the loin and roll up; secure with butcher’s twine.

Score the skin and rub the entire loin with olive oil.

Heat grill to 470 degrees.

Place the carrots in a roasting pan and then pour the water and wine into the bottom of the pan.

Place the pork loin onto the top of the carrots and then put the pan into the grill and cook for 25 minutes.

Reduce the heat and cook for another 3.5-4.5 hours.

Remove from grill and let rest for 30 minutes.

ENJOY!