this little piggy stayed home… — Les Petites Gourmettes
Sage-rubbed pork with sweet onion-rhubarb compote. Quick and easy recipe using leftover compote or jam, perfect for a weeknight dinner.
Ingredients
- 6 tablespoons olive oil, divided
- 1 tablespoon freshly ground black pepper
- 2 teaspoons salt
- 2 teaspoons dried rubbed sage
- 2 teaspoons fennel seeds, ground in a spice mill
- 2 1/2 pounds pork loin or pork tenderloins, trimmed of fat and silver skin
- 1 1/2 cups diced onion
- 2 garlic cloves, peeled and minced
- 1 cup rhubarb-strawberry compote or 1 cup berry jam or preserves
- Fresh sage sprigs, for garnish
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