I haven't done fennel with pork -- that sounds great.

Fennel's really good with fontina cheese; I like to quarter the bulbs, parboil them, and then bake them with a little fontina grated on top. That's my Dinner Party Fennel, which I usually serve with parmesan-breaded chicken and stuffed baked tomatoes.

It's also really good sauteed in olive oil and then tossed with penne, chopped fresh tomatoes, and olives. I don't think it's great with cooked tomatoes or in sauce, but raw fresh tomatoes seem to work.

Also good with leeks. Mmm, leeks.