Roast Pork Loin With Savory Fennel Bread Pudding

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1 cup sugar

8 cups water

1/4 cup kosher salt

1 (2-pound) pork loin

1 teaspoon olive oil

3 cups thinly sliced fennel (about 1 large bulb)

2 cups thinly sliced onion

4 garlic cloves, minced and divided

2 (14-ounce) cans fat-free, less-sodium chicken broth, divided

1/2 teaspoon freshly ground black pepper, divided

8 ounces French bread or other firm white bread, torn into 1-inch pieces

1/4 cup (1 ounce) shredded fontina cheese

Cooking spray

1 tablespoon ground fennel seeds

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