In a saucepan, combine the cherries, balsamic vinegar, honey, garlic, olive oil, salt, and pepper. Bring to a simmer over medium heat and cook for about 10 minutes, until the cherries soften and the sauce thickens slightly.

Preheat the oven to 400°F (200°C). Season the pork tenderloin with salt and pepper. Heat a skillet over medium-high heat and add olive oil. Sear the pork on all sides until browned, about 5 minutes.

Transfer the pork to a baking dish and brush generously with the cherry balsamic glaze. Bake in the preheated oven for 20-25 minutes, or until the internal temperature reaches 145°F (63°C).

Remove the pork from the oven and let it rest for 5 minutes before slicing. Serve with remaining cherry balsamic glaze drizzled on top.