1. Cook pasta according to package directions, omitting salt and fat. Drain.
2. While pasta cooks, heat a large stainless steel skillet over high heat. Add 1 teaspoon oil to pan; swirl to coat. Sprinkle pork with 1/4 teaspoon salt and pepper. Add pork to pan; cook 2 minutes on each side or until browned. Remove pork from pan. Reduce heat to medium-high. Add remaining 1 teaspoon oil to pan; swirl to coat. Add onion and fennel; sauté 3 minutes or just until vegetables begin to brown. Add curry powder and coriander; cook 30 seconds, stirring constantly. Add wine; cook 30 seconds. Stir in remaining 1/8 teaspoon salt, 1 tablespoon oregano, and tomatoes; bring to a simmer. Cook 5 minutes or until liquid is slightly reduced. Return pork to pan; nestle in tomato sauce. Cook 4 minutes or until desired degree of doneness. Remove 1/2 cup sauce, and toss with pasta. Sprinkle with remaining 1 tablespoon oregano and cheese. Serve with remaining sauce.