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.
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.
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This is a keeper that I will make again and again!! Served it tonight with creamy polenta (with Gruyere as the cheese) and roasted-garlic-grape tomatoes I had in my freezer from the summer. Excellent meal - husband LOVED it (I guess if I call grits polenta instead of grits he likes them better!) The other half of the pork tenderloin was used on Sunday night to make CL's Pork Tenderloin, Pear and Cranberry salad....if you haven't tried it, do; it's wonderful, especially for Fall.
Substitutions: caraway seeds for coriander, fresh garlic rather than from a jar, and used two pounds of tenderloin instead of one. This recipe is AMAZING! Grinding the spices that had been sitting in my spice rack forever, really brought out the flavor. Seemed to be enough even for two pounds of meat. The tenderloin I purchased was already in multiple pieces, so I just cut them slightly smaller. It took a tad longer to cook them because the were more like chunks than fillets. I had to be careful that they were done in the middle, but not dried out, but it still turned out great.
Edna, the side dish looks like the Black-Eyed Pea Salad on this site which I haven't tried but will. Also check the Marinated Blackeye Pea recipe on the Bush's Bean website that I have tried many times and is excellent. Either would go wonderfully well with pork, beef brisket or grilled/barbeque recipes, especially during the summer.
This was INCREDIBLE! I followed directions exactly. Ground my fennel seeds in my coffee bean grinder. Easy to make, perfectly seasoned, and restaurant quality! It was a big hit with my family. Would certainly make again.
I served it with butternut squash, asparagus baked in the oven with olive oil and seasoning, bulgur wheat and a tossed salad.
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