Name: Pan-Seared Pork Tenderloin with Rhubarb Compote
Yield: Makes 6 servings
Ingredients: 6 tablespoons 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; 2 1/2 pounds pork tenderloins (about 2 large or 3 medium), trimmed of fat and sinew; 2 tablespoons chopped fresh parsley; Fresh sage sprigs; Rhubarb Compote

Photo by Mark Thomas

Orzo with lemon zest and Italian parsley would be lovely alongside. What to drink: Viognier or French Chardonnay.

Recipe notes