Porchetta-Style Grilled Pork Loin

Place pork, fat side up, on a cutting board. With a knife parallel to the board, make a cut lengthwise through the pork, stopping about 1 inch from the edge. Open it flat like a book. Cover pork with plastic wrap and pound with a mallet to an even 3/4-inch thickness. Heat oil in a large skillet over low heat. Add shallots, garlic, and fennel seeds. Cover and let mixture soften for 4 minutes, then stir in rosemary and chiles. Continue to cook 2 minutes. Scrape mixture into a bowl and add in parsley, lemon zest, and 1/2 teaspoon of the salt. Cool herb mixture and spread all but 2 tablespoons of it over the inside of the loin. Starting at a long side, firmly roll pork into a tight cylinder. Tie with kitchen string at 1-inch intervals. Spread remaining herb mixture over outside of roast. Cover in plastic wrap and marinate in refrigerator at least 6 hours, up to 24 hours. Set up a grill for indirect grilling. (If you have a charcoal grill, push coals to one side and cook on the other. If you have a gas grill, light half of it and cook on the other.) Place a drip pan under the grate and heat grill to medium. When ready to cook, oil grill grate. Place pork on grill over drip pan. close lid and grill pork, turning every 20 minutes, until a meat thermometer registers 150 degrees F, about 75 minutes. Transfer pork to a cutting board and tent with foil; let rest for 15 minutes. Meanwhile, lightly coat fennel, peppers, and tomatoes with olive oil spray. Grill fennel 15 minutes, peppers 10 minutes, and tomatoes 5 minutes, until tender and lightly charred. Season pork and vegetables with remaining 1 teaspoon salt and pepper. Remove strings from pork and slice thinly across the grain. Drizzle with extra-virgin olive oil for more flavor and serve with grilled vegetables.