Sprinkle pork with pepper and half of the salt. In large skillet, heat oil over medium-high heat; brown pork all over and transfer to roasting pan.

From skillet, pour off and discard all but 2 tbsp/30 mL of the fat; fry onion until softened. Add sage, anchovies and garlic; fry for 1 minute. Stir in wine; boil until reduced by half. Add stock and bring to boil; pour over pork.

Braise in 350F/180C oven, covered and turning pork halfway through, for 1 hour.

Meanwhile, reserving about 2 tbsp/30 mL of the wispy fronds, trim stalks from fennel bulbs (save for stockpot); quarter bulbs through core. In skillet, melt butter over medium-high heat; brown fennel all over and set aside. Add carrots to skillet, adding a little more butter if necessary, and lightly brown.

Uncover pork and thoroughly baste with pan juices; surround with fennel and carrots and sprinkle remaining salt over all. Continue cooking, uncovered and basting and turning pork often, until pork and vegetables are tender, an additional 50 to 60 minutes.

Transfer pork to cutting board; let stand for 5 minutes. Carve pork and transfer to warmed serving platter; surround with vegetables and garnish with reserved fennel fronds. Spoon some of the pan juices over all, serving remainder in sauceboat.

For a more concentrated sauce, boil pan juices in roasting pan until reduced by about a third.

Makes 8 servings.