Nutritional Information Calories: 168 Fat: 5.7g Protein: 24.9g Carbohydrates: 3.5g Fiber: 0.9g Cholesterol: 74mg. Sodium: 288mg. Calcium: 58mg. Fennel-Crusted Pork Tenderloin Ingredients 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 Directions   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. Servings Yield: 4 servings, serving size; 3 ounces pork with pan juices. Time To Cook PREPARATION TIME: 15 MINUTES COOKING TIME: 10 MINUTES   © 2003 Roberts Food Center. Designed and Hosted by The Computer Company, Inc.