Pan-Seared Pork Tenderloin With Rhubarb Compote
Serves: 3
Graciela O'Reilly
1 January 1970
Based on User reviews:
50
Spice
44
Sweetness
52
Sourness
48
mins
Prep time (avg)
5.7
Difficulty
Ingredients:
6 tbsps
Olive Oil (divided)1.5 tbsps
Ground Black Pepper1 tbsp
Salt2 tsps
Rubbed Sage (dried)2 tbsps
Parsley (chopped fresh)Directions:
1
Mix 3 tablespoons olive oil, ground black pepper, salt, dried sage, and ground fennel in small bowl
2
Rub oil mixture all over pork tenderloins; place in large baking dish and let stand 20 minutes
3
Heat remaining 3 tablespoons oil in large nonstick skillet over medium-high heat
4
Add pork and cook until browned on all sides, about 6 minutes
5
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
6
Transfer pork to cutting board; let rest 5 minutes
7
Cut pork crosswise into 1/2-inch-thick slices; arrange on platter
8
Sprinkle with parsley; garnish with sage sprigs
9
Serve with Rhubarb Compote
10
Mix 3 tablespoons olive oil, ground black pepper, salt, dried sage, and ground fennel in small bowl
11
Rub oil mixture all over pork tenderloins; place in large baking dish and let stand 20 minutes
12
Heat remaining 3 tablespoons oil in large nonstick skillet over medium-high heat
13
Add pork and cook until browned on all sides, about 6 minutes
14
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
15
Transfer pork to cutting board; let rest 5 minutes
16
Cut pork crosswise into 1/2-inch-thick slices; arrange on platter
17
Sprinkle with parsley; garnish with sage sprigs
18
Serve with Rhubarb Compote