1 Tbsp fennel seed
1 Tbsp coriander seed
6 Tbsp chicken broth (divided as 2 Tbsp and 1/4 cup)
1 Tbsp Worcestershire sauce
1 tsp minced garlic
1/4 tsp salt
1/4 tsp pepper
1 pork tenderloin, halved and butterflied
2 tsp olive oil
Grind fennel and coriander seeds until a fine powder. Blend in 2 Tbsp broth, Worcestershire sauce, garlic, salt, and pepper. Slice pork horizontally into two pieces, butterfly each piece. Rub spice mixture over all sides of the pork.
Heat oil in heavy pan over medium heat. Cook 5 minutes per side without moving pork so a nice crust forms. Remove pork, add 1/4 cup of broth to the pan and reduce by half. Pour sauce over pork and serve.