1/2 cup oil
1 clove garlic, minced
1/4 cup Dijon mustard
1 teaspoon thyme
1 teaspoon rosemary, crushed
1 teaspoon black pepper
1/2 teaspoon salt
1 pork tenderloin (about 1 1/2 lbs.) trimmed
1 tablespoon oil
1/2 small red onion
1/4 cup coarsely chopped shiitake mushrooms
1 cup beef broth
1 cup or more of fresh cherries, pitted
1 1/2 teaspoons thyme
3 tablespoons chilled butter, cut into pieces
Whisk oil, garlic, mustard, thyme, rosemary, pepper and salt in shallow dish until well blended. Add pork. Cover; marinate in refrigerator 4 hours or overnight.
Make Cherry Compote ahead. Cook after adding preserves and thyme. Refrigerate. Reheat; stir in butter just before serving.
Heat oil in medium skillet over medium heat. Add onion and mushrooms; cook and stir until lightly browned, about 3 to 5 minutes. Add beef broth. Bring to a boil and continue cooking until liquid is reduced by about half.
Reduce heat. Add preserves and thyme. Simmer sauce, continuing cooking until thick.
Remove pork from marinade; discard marinade. Grill tenderloin until medium done, about 8 to 10 minutes. Let stand 10 minutes before slicing diagonally into 1⁄4-inch pieces.
While meat is standing, remove sauce from heat. Whisk in butter, one piece at a time. Serve warm over pork.