Pork Tenderloin with Cherry and Pecan Stuffing

1 1/2 cups water
1 1/2 cups dried cherries
1/4 cup pecans, toasted
2 teaspoons ground cinnamon
pinch of ground cloves
2 tablespoons fresh cilantro, chopped
2 tablespoon olive oil
1 1/2 pounds pork tenderloin
Salt and pepper, to taste
Butcher's twine

Pre heat oven to 400 degrees F.  In a medium saucepan over high heat, bring water to a boil.  Add cherries and immediately remove from heat; let rest for 1 hour then drain.  Transfer cherries to a food processor and add pecans, cinnamon and cloves; pulse until coarsely chopped.  Transfer to a bowl and stir in cilantro.

Preheat olive oil in a large saute pan over medium high heat.  Cut tenderloin in half lengthwise 3/3 of the way through and unfold like a book in front of you.  Place a sheet of plastic wrap over the top and, using a mallet, flatten slightly.  Remove plastic, season with salt and pepper to taste.  Spread cherry stuffing over tenderloin and fold back together; secure with butcher's twine.  Sear tenderloin in saute pan for 5 to 6 minutes then transfer to a baking dish and bake for 15 to 20 minutes.

Remove from oven and let rest 5 minutes before slicing into medallions to serve.  Serves 4 to 6.