Fennel-Rubbed Pork Tenderloin with Roasted Fennel Wedges

Ingredients

• ½ teaspoon fresh lemon juice
• 2 tablespoons unsalted butter
• 1 teaspoon fennel seeds
• 1 pound pork tenderloin
• 2 medium fennel bulbs
• 2 tablespoons extra-virgin olive oil
• 3 cloves garlic
• + 2 more ingredients
• • ¼ cup dry white wine
  • ½ cup chicken stock or low-sodium chicken broth

Preheat oven to 350°F with rack in middle. Crush fennel seeds with a mortar and pestle or wrap in a kitchen towel and crush with bottom of a heavy skillet. Pat pork dry, then sprinkle with crushed fennel seeds and 1/2 teaspoon each of salt and pepper. Cut fennel bulbs lengthwise into 1/2-inch wed...

View full recipe at Epicurious