Fennel Crusted Pork Tenderloin - cooking recipe

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

Preparation

Put fennel and coriander in a spice or coffee grinder; process until coarsely ground.
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.
Slice tenderloin horizontally into 2 equal pieces.
Slice each piece of pork lengthwise, cutting to, but not through the other side; open flat.
Rub spice mixture over pork.
Heat oil in a nonstick skillet over medium heat.
Add pork to skillet; cook 5 minutes on each side or until done.
Remove pork to a plate; keep warm.
Add 1/4 cup broth to pan; cook until liquid almost evaporates, scraping pan to loosen browned bits.
Pour over pork and serve.