Season pork fillet with salt, pepper and ground fennel seeds, sear all over to a nice golden brown and set aside. Sauté 2 chopped shallots and a thinly sliced bulb of fennel
until beginning to soften – 10 minutes or so. Add the grated rind of an orange and a small glass of white wine or dry vermouth, bring to the boil and pour into a shallow dish.
Place the pork into an oven heated to 180C for 25-30 minutes. Meanwhile, segment the grated orange and another one with a sharp knife. When the pork is done, remove from
the oven and let rest for a few minutes, add the orange segments and any juice to the fennel and return to the oven to warm the oranges. Slice the pork into thin diagonal slices,
lay over the oranges/fennel and serve, garnished with the chopped fronds from the fennel bulb.