Preheat the oven to 425ºF, line a rimmed baking sheet with foil, and oil it. Set aside.

Combine the garlic, onion powder, wine, allulose, pepper, ginger, coriander, and gelatin in a small pan and bring to a boil. Reduce heat to a simmer and cook until reduced by half and you have a thick glaze. Off heat, stir in the lemon and orange. Keep warm.

Add the tenderloin to the prepared baking sheet. Season generously with salt and pepper. Bake for 15 minutes then flip the tenderloin. Return to the oven to bake for another 10 minutes, or until the loin measures 160ºF when measured at its thickest point.

Remove the tenderloin to a carving board and brush with half the sauce. Let rest at least at least 5 minutes before slicing.

While the pork cooks, make the fennel puree (this can also be made a day or two ahead and reheated). Heat a medium pan over medium heat and add the butter and when melted, add the fennel, shallot, and garlic. Cook until soft and translucent, about 10 minutes. When the vegetables are soft, add the wine and cook until little to no liquid remains. Add the stock and cream and cook until the liquid is reduced by half, about 10 minutes at a simmer. Puree and season to taste with salt and pepper. Set aside and keep warm.

Spoon the puree onto serving plates. Top with the sliced tenderloin and drizzle with the reserved sauce.