Step 1

In a medium sized bowl mix together the brine ingredients until the salt and brown sugar are dissolved. Place the pork tenderloin in the brine and refrigerate covered for 6-8 hours.

Step 2

Preheat oven to 450º F. Remove the pork loin from the brine and pat dry with a paper towel.

Step 3

Add 1 Tbsp olive oil to an oven safe skillet and heat over medium-high heat. Add the pork tenderloin to the skillet and sear on the stovetop for 2-3 minutes on each side.

Step 4

Place the pork tenderloin in the preheated oven and roast at 450º F for 10-15 minutes, or until the pork tenderloin reaches an internal temperature of 140º F. Once cooked, transfer the pork to a cutting board and allow it to sit for 5 minutes before slicing.

Step 5

While the pork is resting use the skillet it was cooked in to make your sauce. Over medium heat, melt the butter. Next sauté the shallots for 2-3 minutes, or until translucent. Add the cherries, brown sugar, red wine, balsamic vinegar salt and pepper and 5 sprigs of thyme to the pan. Simmer for about 5 minutes, or until the liquid is reduced by half.

Step 6

Slice the pork loin and top with the cherry sauce before serving. Serve hot.