Pan-Seared Pork Tenderloin with Rhubarb Compote
Pan-Seared Pork Tenderloin with Rhubarb Compote might be a good recipe to expand your main course recipe box. This recipe serves 6. One serving contains 347 calories, 40g of protein, and 18g of fat. It can be enjoyed any time, but it is especially good for Mother's Day. If you have rhubarb compote, sage sprigs, ground pepper, 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. It is a good option if you're following a gluten free, dairy free, and primal diet. From preparation to the plate, this recipe takes approximately 45 minutes.
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.
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.
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.