Method:
1 Using a mortal and pestle crush the lemon rind, garlic, fennel seeds and 1 tsp sea salt to a paste. Stir in 1 tbs lemon juice. Spoon onto a plate, add pork and turn to coat.
2 Heat a char-grill pan over medium heat, drizzle pork with oil and cook for 5-6 minutes, turning or until cooked to your liking. Rest for 5 minutes and then slice.
3 Heat oil in a frying pan over medium heat, add the carrots and season with salt and pepper. Sprinkle over the sugar, cook for 6-8 minutes, turning or until tender and caramelized.  Spoon onto a plate and serve with the sliced pork.