Pan-Seared Pork Tenderloin with Rhubarb Compote
Succulent pork tenderloin seasoned with sage, fennel, and black pepper, pan-seared to perfection and served with a tangy rhubarb compote. This elegant main dish combines aromatic herbs with tender pork for a memorable meal.
Ingredients
- •6 tablespoons olive oil, divided
- •1½ tablespoons ground black pepper
- •1 tablespoon salt
- •2 teaspoons dried rubbed sage
- •2 teaspoons fennel seeds
- •2½ pounds pork tenderloins
- •2 tablespoons chopped fresh parsley
- •4 sprigs fresh sage
- •1 serving rhubarb compote
Cooking Instructions
- 1.
Mix 3 tablespoons olive oil, ground black pepper, salt, dried sage, and ground fennel in small bowl. Rub oil mixture all over pork tenderloins; place in large baking dish and let stand 20 minutes.
20 min
- 2.
Heat remaining 3 tablespoons oil in large nonstick skillet over medium-high heat. Add pork and cook until browned on all sides, about 6 minutes. Reduce heat to medium; cover and cook until instant-read thermometer inserted into center of pork registers 150°F, turning pork occasionally, about 8 minutes longer for medium tenderloins and 10 minutes for large.
16 min
- 3.
Transfer pork to cutting board; let rest 5 minutes. Cut pork crosswise into 1/2-inch-thick slices; arrange on platter. Sprinkle with parsley; garnish with sage sprigs. Serve with Rhubarb Compote.
10 min
