Brine Pork: In a large bowl combine toasted fennel seeds, water, 1/4 cup kosher salt, and brown sugar. Whisk to dissolve the salt and sugar. Add the pork tenderloins and refrigerate for 4 hours.

To prepare fennel: About 30 minutes before you cook the pork, preheat oven to 400 degrees F with the oven rack in the lower third of the oven.

Cut each fennel bulb lengthwise into 6 wedges. In a large frying pan, add 2 tablespoons of olive oil over medium heat. Add the fennel wedges to the pan season with salt and pepper. Sauté for about 4 to 5 minutes per side or until golden brown. Transfer fennel wedges to a roasting pan and add 1 cup of chicken broth. Roast for 20 minutes.

To prepare pork: Remove the pork tenderloins from the brine and pat dry. Discard brine liquid.

In a 2-cup glass measuring container, whisk together vinegar, honey, mustard and fennel pollen.

Transfer half of the glaze to a small sauce pan. Reserve for later.

In a large frying pan over medium high heat, add 2 tablespoons of extra virgin olive oil. Add the pork tenderloins and brown on all sides for about 8-10 minutes total.

Remove the fennel from the oven and place pork tenderloins on top of the fennel wedges. Brush with remaining half of the balsamic glaze over the pork. Roast for another 15-20 minutes or until pork registers 140 degrees.

Remove the pork to a cutting board and cover, let rest for 10 minutes. Transfer fennel wedges to a serving platter and tent with foil.

Pour the liquid from the roasting pan to the sauce pan with the reserved half of the balsamic glaze. Bring to a boil and cook until reduce to about 1/2 cup about 5 minutes.

Slice pork and arrange on the platter with fennel wedges and garnish with reserved fennel fronds.

Serve with seasonal vegetable and roasted potatoes and Meeker Grenache, Cabernet Franc or Handprint Merlot.