Fennel-Crusted Pork Tenderloin

• 2 tablespoons fennel seeds
• 1 tablespoon coriander seeds
• 6 tablespoons fat-free, less-sodium chicken broth, divided
• 1 tablespoon Worcestershire sauce
• 1 teaspoon bottled minced garlic
• 1/4 teaspoon salt
• 1/8 teaspoon freshly ground black pepper
• 1 (1-pound) pork tenderloin, trimmed
• 2 teaspoons olive oil

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

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