Mushroom And Fennel-Dusted Pork Tenderloin

• 2 tablespoons dried porcini mushrooms
• 1 tablespoon fennel seeds
• 1/2 teaspoon salt
• 1 large garlic clove, minced
• 2 pounds pork tenderloin, trimmed
• 1 teaspoon olive oil
• 1/4 cup fat-free, less-sodium chicken broth

1. Preheat oven to 425u0b0.
2. Combine mushrooms and fennel seeds in a food processor or spice grinder; process until finely ground. Combine salt and garlic to make a paste. Rub pork with garlic paste; sprinkle with mushroom mixture.
3. Heat oil in a large cast-iron skillet over medium-high heat. Add pork; cook 5 minutes or until browned, turning occasionally.
4. Place pan in oven; bake at 425u0b0 for 15 minutes or until a thermometer registers 160u0b0 (medium) or desired degree of doneness. Transfer the pork to a jelly roll pan, and let stand 10 minutes.
5. Place pork on a cutting board, reserving juices in jelly roll pan. Combine the reserved juices and broth in cast-iron skillet; bring to a boil, scraping pan to loosen browned bits. Drizzle the broth mixture over pork.

porcini mushrooms, fennel seeds, salt, garlic, pork tenderloin, olive oil, chicken broth

Taken from www.myrecipes.com/recipe/mushroom-fennel-dusted-pork-tenderloin (may not work)