Roasted Pork Loin with Fennel and Rosemary

This is a standby holiday (or not) main course which we found on the web years ago. We have since made it many times and have loved it every time. It's remarkably simple to make. The loin gets a quick roll in the fennel seeds, is browned on top of the stove and finished in the oven with fennel and rosemary and garlic and wine. A little butter swirled in the pan juices makes a fabulous sauce. We serve the sliced meat over the fennel and garlic from the roasting pan. We fill a gratin with fruit and roast it alongside the pork. With mashed potatoes or roasted potatoes it's a perfect meal and foolproof. And, should there be leftovers, they warm up beautifully.