We made Wine and Dijon Marinated Pork Loin and Fennel in Wine and Honey for dinner. The fennel was okay, but not fantastic. It made a nice accent to the pork, but didn't seem to have enough to stand on it's own as a side dish. The pork loin, however, was fantastic. The mustard give it a nice kick, and sauce was full of flavor that brought out the flavor of the tenderloin. It was delicious. I could've sopped up the leftover sauce with a loaf of bread and been quite content.