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1
Heat oil in heavy large ovenproof skillet over medium heat.
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2
Add fennel and half of garlic and saute until almost tender, about 5 minutes.
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3
Pour in 1/3 cup chicken broth and sprinkle over half of fennel seeds.
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4
Cover and simmer until fennel is very tender and liquid is absorbed, about 10 minutes.
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5
Season to taste with salt and pepper.
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6
Cool.
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7
Starting 1/2 inch up on 1 long side, cut through tenderloin to within 1/2 inch of opposite side.
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8
Open as for book.
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9
Continue cutting through thick portion of tenderloin until meat forms 1;/2-inch-thick rectangle.
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10
Spread fennel mixture evenly over pork.
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11
Beginning at 2 long end, roll pork up jelly roll style.
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12
Tie pork with stirring to secure.
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13
(Can be prepared 8 hours ahead.
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14
Cover and refrigerate.)
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15
Preheat oven to 425F.
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16
Place pork in same skillet.
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17
Rub pork with remaining garlic clove and 1/4 teaspoon fennel seeds.
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18
Season with salt and pepper.
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19
Roast in oven until pork is cooked through, about 25 minutes.
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20
Remove pork from skillet and keep warm.
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21
Pour remaining 1/3 cup chicken broth into skillet.
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22
Boil until reduced by half, about 1 minute.
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23
Remove string from pork.
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24
Cut pork into 1-inch pieces.
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25
Divide between plates, cut side up.
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26
Spoon sauce over pork and serve.
