Pan-Seared Pork Tenderloin with Rhubarb Compote
Pan-Seared Pork Tenderloin with Rhubarb Compote is a flavorful Continental Global Delicacies dish prepared with quality ingredients. Mix 3 tablespoons olive oil, ground black pepper, salt, dried sage, and ground fennel in small bowl.
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Easy Prep ≤ 4 steps · Fast & beginner friendly
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Moderate 5–8 steps · Everyday home cooking
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Expert ≥ 9 steps · Multi-step advanced prep
Ingredients Required
Tap or click any ingredient to check off during cookingStep-by-Step Cooking Method
Follow numbered steps for authentic taste and perfectionMix 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.
Chef's Secret Tips & Serving Pairings
- Serve hot and fresh as a wholesome non-vegetarian meal.
- Pairs excellently with steamed rice, flatbreads, or fresh salad garnish.