1 (12 oz) pork tenderloin, cut into 6 slices, 1 1/2" thick
6 tbsp Panko breadcrumbs
1 1/2 tsp fennel seeds
1/2 tsp dried rosemary, crushed
1/4 tsp pepper
1/4 tsp salt
2 tbsp olive oil
1/2 cup beef broth

Pound pork tenderloin slices between 2 sheets of plastic into 1/2-inch thick slices. On a large plate, combine panko crumbs, fennel seeds, rosemary, pepper, and salt. Press pork slices into crumb mix, coating both sides.

Heat oil in a large skillet over medium heat. Cook pork about 10 minutes or until no longer pink in the center, turning once. Remove pork from pan.

Add broth to skillet, increase heat to high. Boil 2-3 minutes or until liquid is reduced by half. Spoon over pork.

Submitted by: Sherry Monfils