Pan-Grilled Pork Cutlets

In small self-sealing plastic bag, place fennel, coriander, and cumin seeds. With meat mallet or rolling pin, crush seeds. Transfer seeds to small bowl; stir in garlic, oil, salt, and pepper.

Cut each pork tenderloin lengthwise, almost in half, being careful not to cut all the way through. Open and spread flat. Place 1 tenderloin at a time between 2 sheets of plastic wrap; with meat mallet or rolling pin, pound to about 1/2-inch thickness. Cut each tenderloin into 3 cutlets. With hand, rub both sides of cutlets with spice mixture.

Grease large grill pan and heat over medium heat until very hot but not smoking. Add cutlets and cook 10 to 12 minutes, turning once, until lightly browned on the outside and still slightly pink on the inside. Transfer to plates and serve with orange wedges.