Instructions

1. Preheat oven to 350F, rack in the middle.
2. Line a rimmed baking pan with foil and place a metal cooling rack inside.
3. Spray with cooking spray.
4. Mix together the chipotle powder, pepper, salt and paprika.
5. Evenly spread out the spice mixture on the pork; rub in gently.
6. Heat a cast-iron or heavy oven-safe skillet over medium-high heat and add in the butter and oil.
7. Once the butter begins to foam place the tenderloins in the pan and do not move for 4-6 minutes. You want it to create a sear (lightly brown).
8. Flip and sear other side for another 4-6 minutes.
9. Place the seared pork on top of the cooling rack and baste liberally with about 1/2 cup of bbq sauce.
10. Place the cherries on top of the tenderloins.
11. Drizzle a few more tablespoons of bbq sauce on top of the cherries.
12. Place the pan in the oven, continuing to cook until the internal temperature reaches 150°F, roughly 15-23 minutes. Again the cooking time will vary depending on how big your pork tenderloin is. Mine were 2 weighing around 1.5 lbs each so it was done in about 12-14 minutes.
13. Remove the pan from the oven and transfer the tenderloins to a plate and cover with foil to rest and prevent the juices from escaping.
14. Allow the pork to rest for 10 minutes and then carve the tenderloin.
15. Ladle the remaining bbq sauce on top.