Fennel-Rubbed Pork Tenderloin with Roasted Fennel Wedges

Ingredients

• 0.3 cup wine dry white
• 2 medium fennel bulb trimmed
• 1 teaspoon fennel seeds 
• 3  garlic clove smashed
• 0.5 teaspoon juice of lemon fresh to taste
• 0.5 cup chicken broth reduced-sodium
• 2 tablespoons olive oil extra virgin extra-virgin
• 1 pound pork tenderloin 
• 2 tablespoons butter unsalted cut into pieces

Equipment

• frying pan
• oven
• kitchen thermometer
• stove
• kitchen towels
• mortar and pestle
• cutting board

Directions

1. Preheat oven to 350°F with rack in middle.
2. Crush fennel seeds with a mortar and pestle or wrap in a kitchen towel and crush with bottom of a heavy skillet.
3. Pat pork dry, then sprinkle with crushed fennel seeds and 1/2 teaspoon each of salt and pepper.
4. Cut fennel bulbs lengthwise into 1/2-inch wedges.
5. Heat oil in a 12-inch oven-proof heavy skillet over medium-high heat until it shimmers. Brown pork on all sides, about 6 minutes total, then transfer to a plate. Sauté garlic and fennel wedges in skillet until fennel is golden brown, about 6 minutes.
6. Add wine, stirring and scraping up brown bits, then stir in broth 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 15 minutes.
7. Transfer pork to a cutting board and let rest 10 minutes.
8. Meanwhile, transfer skillet to stovetop (handle will be hot) and boil, stirring occasionally, until most of liquid has evaporated. Stir in lemon juice and 1/4 cup chopped fennel fronds. Thinly slice pork and serve over fennel with sauce.