This Restaurant-Worthy Pork Tenderloin Brings the Sauces—One Fruity, One Fresh
:max_bytes(150000):strip_icc()/20250423-SEA-RoastedPorkTenderloinwithRoastedCherries-VictorProtasio-Beauty1-58-0a4ebddd41754d918d56419a68716d28.jpg?w=780&resize=780,470&ssl=1 "This Restaurant-Worthy Pork Tenderloin Brings the Sauces—One Fruity, One Fresh")
Why It Works
- Roasting the cherries in the oven carmelizes and deepens their flavor for the compote.
- Cooking the pork separately from both sauces ensures it cooks evenly while developing a browned crust.
While pork tenderloin has many virtues (it’s a quick-cooking and relatively inexpensive protein), it often needs some help in the flavor department. In this recipe, our Birmingham, Alabama–based test kitchen colleague Jasmine Smith has given pork tenderloin the full glam treatment it deserves. It’s paired with a gorgeous jewel-toned red wine and cherry compote that strikes the perfect balance of sweet and tart flavors to liven up the pork. But the glam doesn’t stop there—Jasmine’s recipe also includes a fresh arugula sauce for drizzling over the pork right before serving. It’s an impressive restaurant-quality dinner that’s simple enough to prepare at home, even on a weeknight.
Serious Eats / Victor Protasio
Why Cherries Are the Perfect Complement to Pork
You might associate cherry compote with desserts, but cherry sauce is a classic pairing with pork, and it’s easy to see why: The syrupy, slightly tangy cherries complement the naturally sweet meat perfectly. In this recipe, Jasmine adds complexity to the sauce by first roasting brown sugar–coated cherries in the oven until they are tender and well caramelized before adding dry red wine, balsamic vinegar, a thyme sprig, and a bay leaf and then roasting the mixture further. The ingredients marry while simmering in the oven, resulting in a balanced sweet-tart sauce that’s just the right consistency for pairing with the pork.
If you’re making this dish during cherry season, take advantage of the sweet fresh fruit. If not, frozen cherries make an admirable substitute. If using frozen, just be sure to thaw them before using, and note that they will break down into smaller pieces than fresh cherries will.
Serious Eats / Victor Protasio
Ensuring Flavorful Pork Tenderloin
The pork in this recipe couldn’t be any simpler to cook. It’s liberally coated with oil and a simple spice blend, then roasted after the sauce is prepared. Roasting the pork separately ensures it cooks evenly and develops a golden crust from edge to edge. The only real trick to ensuring flavorful pork tenderloin is avoiding overcooking it. We recommend cooking the pork no further than medium doneness (140°F registered on an instant-read thermometer), or even down to medium-rare for the most tender pork possible.
Serious Eats / Victor Protasio
How to Make the Vibrant Green Arugula Sauce
The fresh green arugula, basil, and pistachio sauce might be my favorite part of this recipe. Its vibrant green color matches its zesty, fresh flavor. The punchy, peppery sauce paired with the sweet cherries and pork adds that chef’s kiss moment that I love. And it couldn’t be any easier to prepare. Everything is just puréed in a blender until smooth.
To ensure the heat and friction that’s created while the sauce is blending doesn’t cause the greens to dull in color, Jasmine calls for adding a few ice cubes to the sauce when blending. The cold ice cubes ensure the temperature in the blender doesn’t rise, which could cause the greens to darken. The result is a bright green, silky sauce ideal for drizzling over the dish.
Editor’s Note
This recipe was developed by Jasmine Smith. The headnote was written by Leah Colins.
This Restaurant-Worthy Pork Tenderloin Brings the Sauces—One Fruity, One Fresh
Cook Mode
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For the Roasted Cherry Compote:
4 cups fresh sweet cherries or thawed frozen cherries (18 ounces; 510 g), pitted
6 tablespoons light brown sugar (2.5 ounces; 70 g)
1/2 teaspoon Diamond Crystal kosher salt; for table salt use half as much by volume
1/2 cup (120 ml) dry red wine (such as Malbec)
1/4 cup (60 ml) balsamic vinegar
1 (4-inch) 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 (1 1/4 pounds; 567 g) trimmed pork tenderloin
2 teaspoons neutral oil such as canola oil
For the Arugula Sauce:
1/2 cup (120 ml) extra-virgin olive oil
1 cup packed arugula (1 ounce; 28 g)
1/4 cup fresh basil leaves (1/8 ounce; 3.5 g)
2 tablespoons (2/3 ounce; 18 g) lightly toasted pistachios
1 tablespoon (15 ml) fresh lemon juice (from 1 lemon)
1 medium clove garlic
3 ice cubes (2 1/4 ounces; 64 g total)
1/2 teaspoon Diamond Crystal kosher salt; for table salt use half as much by volume
1/4 teaspoon frehsly ground black pepper
For the Roasted Cherry Compote: 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.
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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).
Serious Eats / Victor Protasio
For the Pork Tenderloin: 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.
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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.
Serious Eats / Victor Protasio
For 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.
Serious Eats / Victor Protasio
To Assemble: 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).
Serious Eats / Victor Protasio
Special Equipment
Large oven safe skillet, rimmed baking sheet and parchment paper, blender
Make-Ahead and Storage
The cherry sauce can be prepared ahead and refrigerated for up to 3 days. Reheat in a saucepan over medium heat until warmed through.
The pork can be refrigerated for up to 4 days and reheated in a 350°F (175℃) oven until warmed through.
The arugula sauce can be refrigerated in an airtight container for up to 2 days. Note that it may darken in color as it sits.
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