Categories: Cooking Light, Main Dish, Pork

Ingredients

• 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

Directions

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.

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