Slice the fennel into 4 cm slices.
Add oil to a pan and let the fennel, onion and coriander soften over moderate heat.
Add the wine and orange juice and cover with a lid. Let simmer until soft.
To make vinaigrette
When the fennel is soft remove the lid and season with salt and pepper. Mix in the oil, dill and lemon juice. Serve with the Lemon and Orange Marinated Pork.