Pork Tenderloin With Roasted Cherries and Arugula

Adjust oven rack to middle position, and preheat oven to 450°F (230℃). In a large oven-safe skillet, add cherries, sugar, and salt; stir until evenly coated. Transfer skillet to oven, and bake until cherries are tender and liquid begins to caramelize, 30 to 35 minutes.

Remove skillet from oven, and carefully stir in wine, vinegar, thyme sprig, and bay leaf. Return to oven, and continue to bake until liquid is bubbling and begins to thicken and flavors meld, about 15 minutes. Remove from oven and set aside to cool (sauce will thicken as it cools).

While the cherries cook, in a small bowl stir together cumin, brown sugar, salt, smoked paprika, and garlic powder until combined. Rub pork with oil and sprinkle evenly with spice mixture, rubbing spices into pork so they adhere. Transfer to a rimmed baking sheet lined with parchment paper. Let sit at room temperature while the cherry compote cooks.

Once cherry compote is cooked, set aside and reduce oven temperature to 375°F (190℃). Roast tenderloin until an instant-read thermometer inserted into center of pork registers 120 to 130°F (49 to 54°C) for medium-rare or 130 to 140°F (54 to 60°C) for medium, 25 to 30 minutes. Remove from oven, and let rest 10 minutes while preparing the arugula sauce.

In a blender, add oil, arugula, basil, pistachios, lemon juice, garlic, ice cubes, salt, and black pepper and blend on high speed until smooth, about 1 minute, scraping down sides as needed. Transfer to a small bowl, and set aside.

Transfer pork to a cutting board. Slice crosswise into 1/2-inch-thick medallions, and serve with prepared cherry compote and arugula sauce (reserve any remaining sauce for another use).