Pan-Seared Pork Tenderloin with Rhubarb Compote

Ingredients

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