Pan-Seared Pork Tenderloin with Rhubarb Compote

Revisado por pares por Editores de recetas del Reino UnidoEscrito por Editores de recetas del Reino UnidoPublicado originalmente 28 Ene 2026

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This pan-seared pork tenderloin with rhubarb compote is a sophisticated dairy-free dish that perfectly balances savoury herbs with seasonal fruit. The pork is rubbed with a fragrant blend of fennel and dried sage before being seared until golden and juicy. The tart excellence of the rhubarb compote cuts through the richness of the meat, providing a vibrant pink glaze that looks beautiful on any dinner table.

Ideal for a weekend lunch or a midweek treat, this recipe offers an elegant way to enjoy lean pork with deep, earthy flavours. Serving this dish with fresh parsley and sage sprigs enhances the aromatic profile, making it a wonderful choice for those seeking a gluten-free and dairy-free main course that doesn't compromise on style or taste.

Ingredients for Pan-Seared Pork Tenderloin with Rhubarb Compote

6 cucharadas de aceite de oliva, divididas
1 1/2 tablespoons ground black pepper
1 cucharada de sal
2 teaspoons dried rubbed sage
2 teaspoons fennel seeds, ground in spice mill or in mortar with pestle
1.1kg pork tenderloins (about 2 large or 3 medium), trimmed of fat and sinew
2 cucharadas de perejil fresco picado
Fresh sage sprigs
Rhubarb Compote

How to make Pan-Seared Pork Tenderloin with Rhubarb Compote

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 45ml 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 centre of pork registers 66°C, 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.

Descargo de responsabilidad

Si bien se ha hecho todo lo posible para garantizar que la información sea precisa y esté actualizada, las necesidades individuales pueden variar y los requisitos dietéticos pueden diferir según las condiciones de salud personales. Siempre revise las etiquetas de los alimentos y la información sobre alérgenos antes de preparar o consumir cualquier receta. Si tiene preocupaciones específicas de salud, alergias, intolerancias o sigue una dieta prescrita médicamente, busque el consejo de su médico de cabecera, farmacéutico o un dietista registrado antes de realizar cambios significativos en su dieta o estilo de vida.