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
                    

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.