Pan-Seared Pork Tenderloin with Rhubarb Compote

Name: Pan-Seared Pork Tenderloin with Rhubarb Compote
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 6
Cuisine: Global
Ingredients: 2 teaspoons dried rubbed sage; 2 Tbsps chopped fresh parsley; 2 Tbsps ground black pepper; 1 kilograms pork tenderloins (about 2 large or 3 medium), trimmed of fat and sinew; 6 Tbsps olive oil, divided; 6 servings Rhubarb Compote; 1 sprig Fresh sage; 1 Tbsp salt

Pan-Seared Pork Tenderloin with Rhubarb Compote might be just the main course you are searching for. This recipe serves 6. One serving contains 347 calories, 40g of protein, and 18g of fat. Only Mother's Day will be even more special with this recipe. If you have olive oil, salt, pork tenderloins, and a few other ingredients on hand, you can make it. To use up the rhubarb you could follow this main course with the Confession #66: I JUST tried rhubarb… Strawberry Rhubarb Crumbles as a dessert.

Instructions

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.

Ingredients you will need

Ground Black Pepper

Pork Tenderloin

Ground Fennel

Dried Sage

Olive Oil

Salt

Cooking Oil

Dry Seasoning Rub

Equipment you will use

Baking Pan

Bowl

Heat remaining 3 tablespoons oil in large nonstick skillet over medium-high heat.

Ingredients you will need

Cooking Oil

Equipment you will use

Frying Pan

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.

Ingredients you will need

Pork

Equipment you will use

Kitchen Thermometer