Pork Pastis

Pork Pastis, or, if this were the menu of a Boston restaurant anno 2010: Free-range, organic pork tenderloin coated in hand-crushed fennel seeds with seasonable organic New England root vegetables and artisan Pastis.
Cut root vegetables into large sticks (here: 1 red onion, 3 carrots, 2 turnips, and 2 potatoes), season with oil and salt and roast in the oven at 400 F / 200 C for about 20 minutes. In the meantime, crush fennel seeds in a mortar, coat a pork tenderloin ('Filet mignon'), and saute in some butter & oil in a pan until all sides are browned. Add to the vegetables and cook an additonal 30-40 minutes, until the meat is at temperature. Add a glass of Pastis (diluted with water, as you would drink it) towards the end. Let cool slightly before slicing.