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Nom Nom Nom.

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                                                                  Butterflying the pork tenderloin reduces the cooking time and the simple rub of fennel seeds, coriander, Worcestershire sauce, and minced garlic adds aromatic spice. Don't worry if some of the rub stays in the pan after cooking-those tasty bits pan sauce.

                                                                  Ingredients
                                                                  • Yes No 2 tbsp fennel seed
                                                                  • Yes No 1 tbsp coriander seed
                                                                  • Yes No 6 tbsp fat-free, reduced sodium chicken broth
                                                                  • Yes No 1 tbsp worcestershire sauce
                                                                  • Yes No 1 tsp bottled minced garlic
                                                                  • Yes No 1/4 tsp salt
                                                                  • Yes No 1/8 tsp black pepper
                                                                  • Yes No 1 1 lb pork tenderloin
                                                                  • Yes No 2 tsp olive oil
                                                                  • 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.
                                                                  • 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.
                                                                  • 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.
                                                                  Yields: 4servings (serving size: 3 ounces pork with pan juices)
                                                                    Steps:
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    rub
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    pour

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