Pan-Seared Pork Tenderloin with Rhubarb Compote - PCOS-Friendly Recipe
Nutrition per Serving
0
Calories
0g
Protein
0g
Carbs
0g
Fat
Orzo with lemon zest and Italian parsley would be lovely alongside. What to drink: Viognier or French Chardonnay.
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
Instructions
- 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 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.
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