Herb mixture: In a medium bowl, mix together fennel seeds, red pepper flakes, sage, rosemary, garlic, citrus zest, salt and pepper.
Place pork belly skin side up on a clean work surface and score in a crosshatch pattern. Flip the pork belly over and season flesh side with salt, pepper and half of the herb mixture.
Place trimmed pork loin in the center of the belly and rub with remaining herb mixture. Season with salt and pepper.
Roll the pork belly around the loin to form a cylindrical shape and tie tightly with kitchen twine at 1" intervals.
Season the outside with salt and pepper and transfer to refrigerator, uncovered and let air dry overnight.
When ready to cook, start the Traeger grill on Smoke with the lid open until the fire is established (4 to 5 minutes).
Fit a rimmed baking sheet with a rack and place the pork on the rack seam side down.
Place the pan directly on the grill grate and smoke for 1 hour. Increase the temperature to 325 degrees F and roast until the internal temperature reaches 135 degrees, about 2 1/2 hours. If the exterior begins to burn before the desired internal temperature is reached, tent with foil. Remove from grill and let stand 30 minutes before slicing.
To make the Italian salsa verde: Combine shallot, parsley, chives, vinegar, oregano and salt in a medium bowl. Whisk in olive oil then stir in mustard and lemon juice.
Drizzle slices with Italian salsa verde and enjoy!
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