The 15th century Italian cookbook author Maestro Martino states that, “although pork is not healthful – no matter how you cook it – it should be roasted and salted to taste.”  

2 tablespoons fennel seeds    
1 ½ pound pork tenderloin
2 medium fennel bulbs
2 tablespoons olive oil    
3 garlic cloves, smashed  
¼ cup dry white wine
½ cup chicken broth
handful fresh sage
2 tablespoons butter, cut into pieces   
1 tablespoon fresh lemon juice, or to taste

Place rack in the middle of the oven and preheat to 350° F.

Crush fennel seeds with a mortar and pestle or with the back of a knife. Pat the pork dry, then sprinkle with crushed fennel seeds and salt and pepper. 

Cut fennel bulbs lengthwise into ½-inch wedges.

Heat oil in a 12-inch ovenproof heavy skillet over medium-high heat. Brown pork on all sides, about 6 minutes total, then transfer to a plate. 

In the same skillet, sauté garlic and fennel wedges until fennel is golden brown, about 6 minutes. Add wine, stirring and scraping up brown bits, then stir in broth, fresh sage and butter.

Put pork on top of fennel and transfer skillet to oven. Roast until an instant-read thermometer inserted into center of pork registers 145 to 150° F, about 20 minutes. 

Transfer pork to a cutting board and let rest 10 minutes before slicing. Transfer the skillet to stovetop and bring to a boil and stir in the lemon juice. Thinly slice the pork and pour the fennel and sauce over it.

Serves 6