Nibblous | pot-roasted pork in white wine with garlic, fennel, and rosemary

Ingredients

• 1 (3 pound/1.5 kilogram) pork loin, off the bone and skin removed
• salt and freshly ground black pepper
• 1 tablespoon fennel seeds
• 2 to 3 large knobs butter
• olive oil
• 8 cloves garlic, skin left on
• 1 handful fresh rosemary, leaves picked
• 4 bay leaves
• 1 fennel bulb, sliced
• 1/2 (750 ml) bottle dry white wine