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.