Preheat oven to 350 degrees. Rub the pork on all sides with 1 Tablespoon oil and then dust with flour. Place a heavy roasting pan with remaining oil on high heat, add pork and brown on all sides. Use more oil if necessary. In a saucepan, combine Chicken Stock, wine, fennel seeds, garlic, rosemary, sage, salt and pepper. Bring mixture to a boil then simmer for 10 minutes. Pour half of this marinade over pork in the roasting pan and roast uncovered for 3 hours, or until done. Baste every 20 minutes with remaining marinade. When pork is done, remove to a plate and let cool for 10 minutes. Pour juices from pan into marinade and over medium heat, reduce marinade by half. Serve gravy with roast, or pour gravy over sliced roast and serve.