Fennel-Crusted Pork Tenderloin

Ingredients

• 0.1 teaspoon pepper black freshly ground
• 1 teaspoon bottled garlic minced
• 1 tablespoon coriander seeds 
• 6 tablespoons less-sodium chicken broth fat-free divided
• 2 tablespoons fennel seeds 
• 1 pound pork tenderloin trimmed
• 2 teaspoons olive oil 
• 0.3 teaspoon salt 
• 1 tablespoon worcestershire sauce 

Equipment

• food processor
• frying pan
• blender

Directions

1. Place fennel and coriander in a spice or coffee grinder; process until coarsely ground.
2. Place spice mixture in a blender or food processor.
3. Add 2 tablespoons broth, Worcestershire sauce, garlic, salt, and pepper; process until well-blended.
4. 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.
5. Heat olive oil in a large nonstick skillet over medium heat.
6. Add pork; cook 5 minutes on each side or until done.
7. Remove pork from pan; keep warm.
8. Add 1/4 cup broth to pan, and cook until liquid almost evaporates, scraping the pan to loosen browned bits.
9. Pour over pork.