Pan-Seared Pork Tenderloin with Rhubarb Compote

Pan-Seared Pork Tenderloin with Rhubarb Compote
Photo by Mark Thomas


  • 2 teaspoons dried rubbed sage
  • Rhubarb Compote
  • 2 ½ pounds pork tenderloins, trimmed of fat and sinew
  • 2 teaspoons fennel seeds
  • 1 ½ tablespoons ground black pepper
  • 1 tablespoon salt
  • 2 tablespoons parsley
  • + 2 more ingredients
    • Fresh sage sprigs
    • 6 tablespoons olive oil

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 ...

View full recipe at Epicurious


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