Rolled porchetta with fennel, dill and white wine, cooked on sliced tomatoes, red onion and garlic

SERVES 4-6

• 2 tbsp fennel seeds• 2kg loin of pork roasting joint (bone out)• 4 tbsp fresh dill leaves, finely chopped• 2 tbsp fine sea salt• 1 bulb of fennel, cut• 4 large tomatoes, quartered• 2 red onions, cut into wedges• 1 bulb of garlic, sliced in half• 200ml white wine• Sea salt and black pepper