Pan-Seared Pork Tenderloin with Rhubarb Compote
Pan-Seared Pork Tenderloin with Rhubarb Compote
  • prep: 0 hr
  • cook: 0 hr
  • total: 0 hr
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  • Summary

    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

    Click Here For Step-By-Step Instructions

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    Nutrition

    Nutritional Info
    • Servings Per Recipe: 6
    • Amount Per Serving
    • Calories: 203 % Daily Value *
    • Total Fat: 15 g 23.61%
    • Saturated Fat: 3 g 14.68%
    • Trans Fat: 0 g %
    • Cholesterol: 8 mg 2.52%
    • Sodium: 1524 mg 63.5%
    • Calcium: 241 mg 24.13%
    • Potassium: 329 mg 9.41%
    • Magnesium: 0 mg 0%
    • Iron: 1 mg 3.33%
    • Zinc: 0 mg 0%
    • Total Carbohydrate: 11 g %
    • Dietary Fiber: 1 g 3.33%
    • Sugar: 9 g
    • Protein: 7 g
    • Alcohol: 0 g
    • Omega 3 Fatty Acid: 0 g
    • Omega 6 Fatty Acid: 1 g
    • Vitamin A 4.39%
    • Vitamin C 6.31%
    • Vitamin D 0.47%
    • * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
    Diabetes Exchanges
    • Exchange - Fat3
    • Exchange - Fruit0
    • Exchange - NonFat Milk1
    • Exchange - Other Carbs0
    • Exchange - Starch0
    • Exchange - Vegetables0
    • Exchange - Lean Meat0
    • Exchange - Alcohol0
    MyPlate Info
    • MyPlate - Grain Total0 oz-eq
    • MyPlate - Vegetable Total0 c
    • MyPlate - Fruit0 c
    • MyPlate - Dairy1 c
    • MyPlate - Protein Total0 oz-eq

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