In a large bowl, toss the pork with the rosemary thyme, flour, salt and pepper.
In a large fry pan or Dutch oven over medium-high heat, warm olive oil. Working in batches, dredge, dust and sear the pork until browned on all sides. Transfer the pork to a platter and set aside.
Add the onion, carrot and garlic to the pan and sauté
Return the pork to the pan and add wine, tomatoes and chicken broth. Stir to combine and add more broth if necessary so that the pork is mostly submerged in liquid.
Reduce the heat to medium and cook, uncovered, until the liquid has reduced slightly and the pork is just starting to turn tender, 20 to 25minutes.
Stir in the balsamic vinegar and rosemary and thyme sprigs. Lower the heat to medium-low, cover the pan and cook, stirring occasionally and adding more broth if necessary to keep the pork mostly covered, for 35 minutes more; the pork should be very tender but still holding together.
Discard the thyme and rosemary sprigs. Separate pork from sauce. Reduce sauce if needed, puree sauce if it is your wish or keep it rustic.
Horseradish Gremolata
In a small bowl, toss the parsley with the horseradish and lemon zest and season the gremolata with salt and pepper.
Roasted Fennel & Carrots
Slice separately, toss with oil of your choice, salt and pepper.
Place in separate pans and roast in oven.
Creamy Polenta
Bring cream and stock to a boil over medium-high heat in a medium saucepan. Reduce heat to medium.
Whisking constantly, gradually add polenta; bring to a simmer.
Reduce heat to low, cover pan, and cook, whisking every 10–15 minutes, until thickened and no longer gritty, 30–35 minutes.
Remove from heat and add Parmesan, butter, and salt.
Cook, whisking, until butter and cheese are melted and polenta is the consistency of thick porridge.