In a saucepan, simmer the orange wedges in honey, vinegar and water and cook until reduced to 3 tablespoons. Remove from heat and blend in a food processor or blender and set aside.
In a large serving bowl, combine the fennel, herbs and red chile pepper.
Preheat the oven to 300 degrees F.
Heat an oven safe pan on the stove top with the sunflower or grape seed oil until very hot. Season the loin with salt and pepper on all sides. Sear in the pan and brown well on all sides. Transfer the pan to the oven and cook for 20-25 minutes.
Remove from oven with an oven mitt and let the loin rest on a cutting board covered in foil for at least 15 minutes.
Thinly slice the boar loin and add to the bowl of fennel and herbs. Add the olive oil, lemon juice, minced garlic and only half of the orange sauce and toss well. You can store the remaining orange sauce in an air tight container in the refrigerator and use it on baked chicken or fish or even over ice cream.
Taste the salad for balance and add more vinegar, salt, etc to taste. Serve and enjoy!