Pork loin and fennel and lemon puree

Ingredients

• 1 boneless Quebec pork loin roast, 675 g (1 ½ lb.)
• 6 tbsp. 90 ml oil
• 3 cloves garlic, minced
• 1 lemon, sliced
• 2 tbsp. 30 ml fennel fronds
• 1 medium fennel bulb, thinly sliced
• ½ onion, coarsely chopped
• ½ cup 125 ml white wine
• 1 ½ tbsp. 22,5 ml lemon juice
• 1 cup 250 ml chicken broth
• 1 tsp. 5 ml grated lemon zest
• Salt and freshly ground pepper, to taste