Roast Pork Stuffed with Fennel and Wild Mushrooms

4-6 lb boneless pork roast
16 ounces of mixed wild mushrooms (I used Shitake, Oyster and Crimini)
3 bulbs of fennel (anise), sliced
3 cloves of garlic
1 TB of each - thyme, rosemary, parsley
kosher salt
fresh ground pepper
olive oil

Saute mushrooms, fennel and garlic with salt and pepper in olive oil until tender. Butterfly roast. Season with salt and pepper. Spread fennel mixture over roast. Roll and secure with butcher's twine. Mince herbs and combine with enough olive oil to make a thick paste. Add salt and pepper to taste. Rub herb mixture over roast, covering top and sides. Bake at 350 until internal temperature reaches 160 degrees. Let rest for 10 minutes before slicing.

If you're planning on making gravy, this is what I did. I had a lot of apple peels left over from an apple crisp that I had made. Put peels in a pan and add one cup of Triple Sec. Let simmer for about an hour, then strain. When roast is removed from pan, put enough flour in to match the amount of fat that is in the roasting pan. Let cook for 2-3 minutes, so that flour absorbs the fat and cooks a bit. Add the strained apple liquid into the pan. Once thick, add enough chicken stock to make gravy the consistency that you like. Make sure to whisk constantly to avoid lumps. Season to taste.