In a skillet melt the coconut oil and olive oil over medium heat. Add the garlic, chopped fennel bulb, and onion. Season with salt and pepper and cook until the veggies soften, about 12 minutes. Deglaze with the wine. Transfer to a bowl and cool completely.

Add the chopped roasted bell peppers, pecans, thyme and lemon zest to the fennel mixture.

Preheat the oven to 400 degrees F.

Butterfly the pork loin for stuffing: Slice the pork loin lengthwise almost through; open it like a book and lay flat, cut side up. Again, cut almost through each side of the pork. Place a sheet of plastic wrap over the butterflied pork and pound to flatten to ¾ inch thick. It should now be butterflied into a single slab.

Sprinkle the pork with salt and pepper. Spread the filling over the meat, leaving a 1-inch border clear. Roll the roast up, cover with overlapping slices of prosciutto, and tie up every 3-inches with kitchen twine.

Bring a saucepan of water to boil, and prepare a bowl of ice water. Add the cipollini to the boiling water for 3 minutes, then drain and immediately plunge into the ice water. Peel and trim.

In a large skillet place 2 Tablespoons of olive oil over medium-high heat. Brown the pork roast evenly on all sides. In a roasting pan, combine the parsnips, cipollini, rosemary, garlic, 2 Tablespoons of olive oil, salt and pepper. Place the browned roast on top of the parsnips mixture. Deglaze the skillet with the wine and pour this liquid over the roast.

Roast in the preheated oven until the internal temperature reaches 145 degrees F, about 2 hours. Remove the roast from the roasting pan, let rest under a foil tent for 30 minutes. Transfer the parsnips and cipollini from the roasting pan to a plate.

Place the roasting pan on a burner, deglaze with the broth. Stir in the reserved fennel fronds. Slice the roast, spoon the roast juices over the top and serve with the parsnips and cipollini. Enjoy!