• Preheat oven to 400°.
• In a small bowl combine cumin, salt, and pepper.
• Lay your pork tenderloins on a board and generously rub spice mixture until all sides are generously covered. Let set for 15 minutes while you get the cherry sauce started.
• In a medium saucepan, melt 1 tablespoon of butter or heat 1 tablespoon of oil on medium high heat.
• Add your onions and stir occasionally until they are softened and start to brown, 3-5 minutes.
• Add your cumin and allspice and stir to combine and fragrant, about 30 seconds.
• Add your cherries, balsamic vinegar, cayenne, and 1/2 cup water to pan, stir to combine. Leave on medium high until the cherries thaw and liquid is boiling. Turn to simmer and continue to cook the cherries and sauce for 10-15 minutes, stirring every few minutes. If the cherries are sticking to the bottom, add a bit more water and turn it down. If the sauce is too runny, turn the heat up and cook for a bit longer until it's more thickened and cherries start to fall apart.
• In an oven proof skillet melt remaining oil or clarified butter in an oven proof pan on medium high, when fat is hot add your pork tenderloins.
• Sear on one side for about 2 minutes and turn for 2 minutes on the opposite side. Keep turning and cooking until all sides are lightly browned. Do this for 7-8 minutes total, turn down heat as necessary so they don't burn but brown instead.
• When all sides of both tenderloins are seared, put skillet in the preheated oven for 12-15 minutes. Remove from oven and check for doneness. When you put a meat thermometer in the thickest part it should read 140°. If you don't have a meat thermometer, pierce the center and if the liquids run clear or faint pink, it's done. In addition, if you push your finger into your tenderloin and it springs back to shape, it is done. If it needs more time, put it back in for a couple minutes.
• When pork is ready, let it rest for 5 minutes.
• Slice the tenderloins and serve with thickened warm cherry sauce.

Serves 6-8