Randy Mayor; Lydia DeGaris-Pursell
4 servings (serving size: 3 ounces pork with pan juices)

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.

How to Make It

Step 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.

Step 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.

Step 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.

Chef's Notes

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.

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Ratings & Reviews

hilty1's Review

March 19, 2013
I can't add much new, but easy to make on a weeknight and such a good blend of spices! Tastes like Indian without the heat - lovely dish!

rstarrlemaitre's Review

February 11, 2013
The combination of fennel and Worcestershire sauce is very different but quite good. I did not like the black-eyed pea salad I served this with.

SheWhoMustMac09's Review

January 06, 2013
Worthy of any occasion.

cmountin's Review

December 26, 2012
Fantastic. Made with Bourbon Brown Butter Sweet Potatoes.

CAgirlinIA's Review

February 14, 2012
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.

ritaendres's Review

December 11, 2011
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.

9167111's Review

January 03, 2011
Absolutely fantastic...

mistermo's Review

July 11, 2010
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.

EdnaLewis's Review

January 18, 2010
Can anyone identify the side dish shown w/ the pork?

Kathleen55's Review

December 15, 2008
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.