2 pork tenderloins (1-pound each, silberskin removed)
1 1/2 tablespoons olive oil
  Sea salt
  Freshly ground black pepper
1 tablespoon fennel pollen (or ground fennel seed)
2 large fennel bulbs (trimmed, cored, and very thinly sliced (about 4 cups))
3/4 cup chicken stock or water
1/2 cup freshly grated Parmesan cheese
1/2 cup mascarpone cheese
2 teaspoons fennel pollen (or ground fennel seed)
  Salt and freshly ground black pepper (to taste)
1/3 cup panko (japanese-style bread crumbs)
1 tablespoon minced fresh Italian flat leaf parsley
1 teaspoon fennel pollen (or ground fennel seed)
  grated zest of 1 lemon
1 tablespoon unsalted butter (melted)
  pinch salt