Pork Tenderloin with Squash 'Noodles' and Arugula

Preheat oven to 375°F. Heat 2 tablespoons oil in a large ovenproof skillet over medium-high. Sprinkle pork evenly with 3/4 teaspoon salt and pepper. Add pork to skillet; sear, turning occasionally, until browned on all sides, 8 to 10 minutes total.

Transfer skillet to oven. Bake until a thermometer inserted in thickest portion of pork registers 145°F, 20 to 25 minutes. Transfer pork to a cutting board; let rest 10 minutes.

While pork cooks and rests, microwave prunes and Marsala together in a small microwavable bowl on High until Marsala comes to a boil, about 90 seconds. Let stand 10 minutes. Drain prunes (discarding Marsala).

In another skillet, add 1 tablespoon oil. Add squash noodles, and cook over medium, gently stirring often, until crisp-tender, about 5 minutes. Remove from heat.

Toss together arugula, squash noodles, prunes, orange zest, orange juice, chopped oranges, remaining 2 tablespoons oil, and remaining 1/2 teaspoon salt in a large bowl. Cut pork crosswise into slices; divide evenly among 4 plates. Serve with arugula salad.