Pan-Seared Pork Tenderloin with Rhubarb Compote

Ingredients for Pan-Seared Pork Tenderloin with Rhubarb Compote

• 90ml olive oil, divided

• 1 1/2 tablespoons ground black pepper

• 1 tablespoon salt

• 2 teaspoons dried rubbed sage

• 2 teaspoons fennel seeds, ground in spice mill or in mortar with pestle

• 1.1kg pork tenderloins (about 2 large or 3 medium), trimmed of fat and sinew

• 2 tablespoons chopped fresh parsley

• Fresh sage sprigs

• Rhubarb Compote

How to make Pan-Seared Pork Tenderloin with Rhubarb Compote

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 45ml 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 centre of pork registers 66°C, 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.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.