Fennel Crusted Pork Tenderloin

• 2 tablespoons fennel seeds
• 1 tablespoon coriander seed
• 6 tablespoons fat-free chicken broth, divided
• 1 tablespoon Worcestershire sauce
• 1 teaspoon minced garlic
• 1/4 teaspoon salt
• 1/8 teaspoon pepper
• 1 (1 lb) pork tenderloin, trimmed
• 2 teaspoons olive oil

1. Put fennel and coriander in a spice or coffee grinder; process until coarsely ground.
2. Place spice mixture in the container of a blender or food processor; add 2 tablespoons broth, worcestershire sauce, garlic, salt, and pepper; process until well blended.
3. Slice tenderloin horizontally into 2 equal pieces.
4. Slice each piece of pork lengthwise, cutting to, but not through the other side; open flat.
5. Rub spice mixture over pork.
6. Heat oil in a nonstick skillet over medium heat.
7. Add pork to skillet; cook 5 minutes on each side or until done.
8. Remove pork to a plate; keep warm.
9. Add 1/4 cup broth to pan; cook until liquid almost evaporates, scraping pan to loosen browned bits.
10. Pour over pork and serve.

fennel seeds, coriander seed, chicken broth, worcestershire sauce, garlic, salt, pepper, pork tenderloin, olive oil

Taken from www.food.com/recipe/fennel-crusted-pork-tenderloin-129983 (may not work)