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

1. 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.
2. 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.
3. 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.