Spice-Crusted Pork Tenderloin Medallions

The flavorful bits left in the skillet after cooking the pork make the foundation for a delicious pan sauce. For a richer version, whisk in 1 to 2 tablespoons heavy cream or crème fraîche at the end.

(12-oz.) pork tenderloin, cut into 6 slices (about 1 1/2 inches thick)

tablespoons panko or dry bread crumbs*

1 1/2 teaspoons fennel seeds 1/2 teaspoon dried rosemary, crushed 1/4 teaspoon pepper 1/4 teaspoon coarse salt 2 tablespoons olive oil 1/2 cup lower-sodium chicken broth 1. Pound pork slices between 2 sheets of plastic wrap into 1/2-inch-thick slices.

Combine panko, fennel seeds, rosemary, pepper and salt on large plate. Press pork into crumb mixture, coating both sides.

Heat oil in large nonstick skillet over medium heat until hot. Cook pork 8 to 10 minutes or until golden brown and pale pink in center, turning once. Remove pork.

Add broth to skillet; increase heat to high. Boil 2 to 3 minutes or until liquid is reduced by half, stirring to scrape up any browned bits from bottom of skillet. Spoon over pork.

TIP *Panko are coarse bread crumbs usually found next to other bread crumbs in the supermarket.

servings PER SERVING: 355 calories, 20.5 g total fat (4 g saturated fat), 34 g protein, 9.5 g carbohydrate, 70 mg cholesterol, 485 mg sodium, 1.5 g fiber