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

Ingredients (23)

• 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
• 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
• 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