Fennel-Crusted Roast Pork

Directions

1. 1
   Preheat oven to 425F.
2. 2
   Brush onions with 2 teaspoons vinegar in a lightly oiled shallow (1-inch-deep) baking pan.
3. 3
   Roast in middle of oven, turning over halfway through roasting and keeping wedges intact, until browned and tender, about 15 minutes.
4. 4
   Cover to keep warm.
5. 5
   Reduce temperature to 400F.
6. 6
   Coarsely grind fennel seeds, salt, and pepper to taste with a mortar and pestle or in an electric coffee/spice grinder, then spread on a plate.
7. 7
   Roll pork in fennel mixture, coating all sides evenly.
8. 8
   Roast in a flameproof small shallow roasting pan in middle of oven until a thermometer inserted 2 inches into center of pork registers 155F, 40 to 45 minutes.
9. 9
   Transfer pork to a plate and let stand, covered, 15 minutes.
10. 10
    Add broth to roasting pan and deglaze by boiling over moderately high heat, scraping up brown bits, 1 minute.
11. 11
    Transfer broth to a small saucepan and simmer until reduced to about 1/2 cup, 10 to 15 minutes.
12. 12
    Add remaining teaspoon vinegar and simmer 1 minute.
13. 13
    Stir together cornstarch and water and stir into broth.
14. 14
    Bring to a boil, then remove from heat and stir in butter.
15. 15
    Serve pork with onions and sauce.