Put the fennel seed and Tuscan Seasoning into a mortar. Use a garlic press to press the garlic cloves in with the fennel. Grind the mixture with the pestle until it's a paste.
Slice the pork loin into medallions about 1/4 inch thick.
Rub some the spice mixture on to the top of each medallion leaving enough for the bottom pieces. Cover with plastic wrap and use a mallet to pound the spice into the meat. Turn the medallions over and repeat. Cover with plastic in refrigerate for at least a half an hour.
When you are ready to cook, heat an iron skillet to high heat and add oil when the pot is very hot.
Carefully place the medallions in the pot and let them sear. Cook for 5 minutes on one side, then turn and cook on the other about 3 to 4 minutes or until the meat reaches 145F/63C on an instant-read thermometer.
Remove the pork from the pan. Add the wine to the pan and scrape up all the good fond, then add the butter and whisk into a nice sauce.
Return the pork to the pan and get the pieces coated with the sauce, then plate pouring the sauce over the medallions and garnish with parsley.