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1
Season the pork all over with salt and pepper.
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2
Heat a large, wide pot over high heat, then add the olive oil.
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3
When the oil is hot, add the pork and brown on all sides, about 5 minutes.
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4
Transfer the pork to a platter.
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5
Add the fennel wedges to the same pot and sear until lightly browned on both cut sides, about 2 minutes.
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6
Set the fennel aside.
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7
Return the pot to low heat and add the garlic.
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8
Saute for about 1 minute, stirring to release its fragrance, then add the tomatoes, orange juice, and honey.
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9
Stir with a wooden spoon to release any browned bits on the bottom of the pot.
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10
Return the pork to the pot, then add the olives, bay leaf, and orange zest.
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11
Bring to a boil, then cover, reduce the heat to maintain a gentle simmer, and cook until the pork is fork-tender, about 1 1/2 hours, turning it over in the sauce halfway through.
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12
Transfer the pork to a platter with tongs and keep warm.
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13
Discard the bay leaf and orange zest.
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14
Add the fennel wedges to the pot.
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15
If necessary, add a little water so that the liquid comes about halfway up the sides of the fennel.
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16
Cover and cook until the fennel is tender, about 15 minutes.
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17
Return the pork to the pot and reheat, turning to coat it with the sauce.
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18
Divide the pork and fennel among 6 plates and spoon the sauce over them.
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19
Garnish with the chopped fennel fronds and serve immediately.
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20
Enjoy with Cakebread Cellars Benchlands Select Cabernet Sauvignon or another red wine with firm structure and concentration.
