Fennel and Sage Rubbed Pork Tenderloin with Rhubarb Compote

I love pork tenderloin.  It is tasty, versatile, and relatively inexpensive, especially when compared to it's big brother beef tenderloin.  I was sitting in a dentist's office (my least favorite place to be) a few years ago and I saw this recipe for pork tenderloin.  I didn't have a pencil or paper and I didn't want to tear the recipe out of whatever magazine I was looking at, so I simply tried to remember what I had seen.  Over the years I have experimented with the measurements of the ingredients until I have gotten something that I think is really flavorful.  Give it a try.  I prefer cooking this on the grill, but I have also done it in a 400 degree oven.

Ingredients:

3 TBSP Extra Virgin Olive Oil
1 TBSP Fresh Ground Black Pepper
11/2 tsp. Coarse Ground Sea Salt
2 tsp. Dry Rubbed Sage
2 tsp. Fennel Seed- Ground
One Pork Tenderloin
(For Garnish -Fresh Parsley - chopped and some Fresh Sage Sprigs)

Preparation:

Mix the first five ingredients in a bowl.  Clean any silver-skin off of the tenderloin with a boning knife.  I like to tie my tenderloin so that the thin tail end is doubled back under the body of the tenderloin.  This makes the meat a more consistent size and insures even cooking throughout.  Once you have the meat prepared, place in a glass baking dish.  Make sure the rub ingredients are still well mixed and then using your hands, rub the tenderloin on all sides with the rub. Let stand for about twenty minutes before cooking. Transfer meat to a gas grill. I turn on the two outside burners and place the meat directly on the grill in the middle of the grate, cooking over indirect heat until the meat feels firm but not overdone.  I like tenderloin when there is still a little pink in the middle.  To serve, slice the tenderloin into 1/2 inch slices, place on a platter and sprinkle with a little chopped fresh parsley and garnish the platter with some fresh sage leaves. We usually serve this meat with some orzo infused with herbs and grated parmesan, broiled asparagus, and a little bit of Rhubarb Compote ( See recipe below).  The savory meat and the taste of the sweet/sour rhubarb make a wonderful combination. 

Rhubarb Compote

Ingredients:

6 Cups Chopped Rhubarb - cut into about one inch pieces - it takes about 2 LB. of Rhubarb
11/4 Cups Sugar
1/3 Cup Water

Preparation:

Combine all ingredients in a large sauce pot.  Bring to a boil, stirring until sugar dissolves.  Reduce heat to medium low and simmer until rhubarb is very soft and begins to fall apart.  Refrigerate uncovered about three hours prior to serving.  Can be prepared up to two days ahead of time.  If you want the sauce to be smooth you can blend it up a little with an immersion blender or you can serve it a little chunky.