Place the pork in shallow dish. Combine the fennel, chopped garlic, orange zest, thyme and marjoram in a small bowl. Season the pork liberally with salt and pepper and cover with spice and herb mixture. Marinate the pork for 1 hour or overnight.
Preheat oven to 400ºF. Place the head of the garlic on foil and douse with a liberal drizzle of EVOO, season with salt and pepper, wrap and roast for 45 minutes.
Toast the pine nuts in a small pan over medium heat until golden. Reserve.