Pork With Fennel(Healthy Choice; Serves 6)

• 1 1/2 lb. pork tenderloin, cut 1/2-inch thick
• vegetable cooking spray
• 1 tsp. margarine or butter
• 1/2 c. water
• 1/4 c. Chablis or other dry white wine
• 1/2 tsp. beef bouillon granules or 1 cube
• 1/2 tsp. fennel seed, crushed
• fresh fennel sprigs (as garnish)
• 1/4 tsp. pepper
• 1 tsp. cornstarch
• 1 Tbsp. water

1. Trim fat from pork; coat larger skillet with cooking spray. Add margarine.
2. Place over medium heat until margarine melts.
3. Add pork, cook 5 to 6 minutes, turning to brown meat evenly.
4. Remove pork from skillet.
5. Add 1/2 cup water, wine, bouillon, fennel seed and pepper.
6. Bring to a boil.
7. Add pork again.
8. Simmer 5 minutes until pork is tender.
9. Put pork on platter; keep warm.
10. Dissolve cornstarch in 1 tablespoon water.
11. Add to pan.
12. Stir until thickened.
13. Pour over pork.
14. Garnish with fennel sprigs, if desired.
15. Contains 134 calories per serving, 4.3 grams of fat.

pork tenderloin, vegetable cooking spray, margarine, water, chablis, beef bouillon granules, fennel, fresh fennel sprigs, pepper, cornstarch, water

Taken from www.cookbooks.com/Recipe-Details.aspx?id=688001 (may not work)