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Pan-Seared Pork Tenderloin With Rhubarb Compote

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Nutrition per serving    (USDA % daily values)


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Ingredients for 6 servings

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

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