Pan-Seared Pork Tenderloin with Rhubarb Compote
['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.
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