Pair with a 2001 Forth Estate Syrah

3 medium heads fresh fennel root, outer leaves trimmed and quartered
2 Yukon gold potatoes, peeled and each cut into 6 wedges
8-10 cloves garlic, peeled and thinly sliced
¼ cup chopped French oil-cured black olives
1 tablespoon minced fresh rosemary
2 ½ pounds fresh pork loin, trimmed and tied for roasting
1 cup veal or rich chicken stock
olive oil
freshly ground black pepper
kosher salt

Make small slices into the pork loin all over and insert the garlic pieces, rub with a tablespoon of olive oil, half the rosemary and a few grinds of black pepper, set aside to marinate.

Bring a large pot of salted water to a boil and blanch the quartered fennel until tender but not soft, remove and refresh in ice water.

Repeat with the potato wedges, which should only cook about three-quarters of the way.

Remove vegetables from the water and pat dry to remove excess moisture, then toss with a tablespoon of olive oil and the remaining rosemary.

Pre-heat oven to 450 degrees.

Select a roasting pan large enough to hold pork and vegetables in a single layer.

Heat a pan over medium-high heat with a tablespoon olive oil, season the pork with salt and sear on all sides until golden, set in middle of pan fat side up.

Scatter the fennel and potatoes around the pork in an even layer and transfer to the oven to roast.

After 30 minutes reduce the heat to 350.

Occasionally stir the vegetables so they will brown evenly. When the pork is cooked, remove and set aside with vegetables in a warm place. Add stock and scrape up any browned bits on the bottom of pan. Strain the sauce, if desired, and add black olives, season with salt, if needed.

Arrange three pieces of each vegetable on each plate. Slice pork thinly and place on top, ladle a bit of sauce over each and serve.