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This Restaurant-Worthy Pork Tenderloin Brings the Sauces—One Fruity, One Fresh

The delicate flavors of pork tenderloin are beautifully elevated in this dish, which features a delightful cherry compote and a fresh arugula sauce. Created by Jasmine Smith from Birmingham, Alabama, this recipe ensures that pork tenderloin, often needing a flavor boost, is transformed into an impressive meal that is both accessible for home cooks and sophisticated enough for a dinner party.

Why Cherries Are the Perfect Complement to Pork

While cherry compote might typically be linked to desserts, it is a classic accompaniment for pork dishes. The slightly tangy, syrupy cherries enhance the natural sweetness of the meat. In this rendition, Jasmine elevates the sauce’s profile by roasting cherries with brown sugar until they’re tender and caramelized, then introducing dry red wine, balsamic vinegar, thyme, and bay leaf to deepen the flavor. This mixture simmers in the oven, creating a harmonious sweet-tart sauce that pairs flawlessly with the pork.

For those preparing this dish outside cherry season, frozen cherries serve as an excellent alternative. However, they should be thawed first, keeping in mind that frozen cherries might break down more than fresh fruits when cooked.

Ensuring Flavorful Pork Tenderloin

The cooking process for the pork tenderloin is straightforward. Coated with oil and a simple blend of spices, the pork is roasted separately from the sauce. This method allows for even cooking and a golden-brown crust. Key to a moist and flavorful tenderloin is precise cooking; aiming for a medium doneness at around 140°F on an instant-read thermometer will yield the best results.

How to Make the Vibrant Green Arugula Sauce

The arugula sauce adds not only color but also a zesty punch to the dish. Combining fresh arugula, basil, and pistachios, this sauce is straightforward to prepare—everything is blended until smooth. To maintain the vibrant green hue, ice cubes are added during blending, reducing the temperature and preventing the greens from darkening.

Why It Works

The roasting technique enhances the flavors of the cherries, while cooking the pork separately ensures a beautifully seared exterior and moist interior.

In addition to the rich cherry compote, a bright green arugula sauce adds complexity and freshness, making this dish a truly rounded culinary experience.

Ingredients

For the Roasted Cherry Compote:

4 cups fresh sweet cherries or thawed frozen cherries, pitted
6 tablespoons light brown sugar
1/2 teaspoon Diamond Crystal kosher salt; for table salt use half as much by volume
1/2 cup dry red wine (such as Malbec)
1/4 cup balsamic vinegar
1 thyme sprig
1 fresh bay leaf

For the Pork Tenderloin:

1 1/2 teaspoons ground cumin
1 1/2 teaspoons light brown sugar
1 1/2 teaspoons Diamond Crystal kosher salt; for table salt use half as much by volume
1/2 teaspoon smoked paprika
1/2 teaspoon garlic powder
1 trimmed pork tenderloin (about 1 1/4 pounds)
2 teaspoons neutral oil (e.g., canola oil)

For the Arugula Sauce:

1/2 cup extra-virgin olive oil
1 cup packed arugula
1/4 cup fresh basil leaves
2 tablespoons lightly toasted pistachios
1 tablespoon fresh lemon juice
1 medium clove garlic
3 ice cubes
1/2 teaspoon Diamond Crystal kosher salt; for table salt use half as much by volume
1/4 teaspoon freshly ground black pepper

Preparation Steps

For the Roasted Cherry Compote:

1. Preheat the oven to 450°F (230°C) and position the rack in the middle. In a large oven-safe skillet, combine cherries, brown sugar, and salt. Ensure the cherries are evenly coated, then place the skillet in the oven and roast until the cherries are tender and their juices caramelize, approximately 30 to 35 minutes.

2. Remove from heat, stir in wine, balsamic vinegar, thyme, and bay leaf, and return to the oven. Continue roasting until the mixture is bubbling and begins to thicken, about another 15 minutes. Allow to cool; the sauce will thicken further as it sits.

For the Pork Tenderloin:

3. While the cherries are roasting, combine cumin, brown sugar, salt, smoked paprika, and garlic powder in a small bowl. Rub the spice mixture all over the pork, drizzling it with oil. Place the pork on a lined rimmed baking sheet and let it sit at room temperature while the cherry compote finishes cooking.

4. Lower the oven temperature to 375°F (190°C) and roast the pork until its internal temperature reaches your desired doneness (120-130°F for medium-rare or 130-140°F for medium), about 25 to 30 minutes. Allow the pork to rest for 10 minutes.

For the Arugula Sauce:

5. In a blender, combine olive oil, arugula, basil, pistachios, lemon juice, garlic, ice cubes, salt, and pepper. Blend on high speed until smooth, about one minute, stopping to scrape down the sides as necessary. Transfer to a bowl and set aside.

To Assemble:

6. Slice the rested pork into 1/2-inch-thick medallions. Serve with dollops of cherry compote and drizzles of arugula sauce, and reserve any extra sauce for future use.

Special Equipment Required

A large oven-safe skillet, rimmed baking sheet with parchment paper, and a blender are essential for this recipe.

Make-Ahead and Storage Options

The cherry sauce can be made in advance and stored in the refrigerator for up to three days. Reheat gently over medium heat. The pork can be stored for up to four days in the fridge and warmed in a 350°F (175°C) oven. The arugula sauce should be kept in an airtight container in the refrigerator for up to two days, though its color may darken over time.

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