Preheat oven to 425.
After patting dry, drizzle tenderloin with 1 T. olive oil, then season with salt and pepper, rubbing into the tenderloin.
In a medium sized skillet over medium high heat, add 1 T. olive oil and sear the pork until well browned all over, about 3 minutes per side. Transfer tenderloin to a roasting pan, leaving the juices in the skillet, and roast for 10-12 minutes, or until meat reaches 140 degrees. Remove from oven and allow to rest 5 minutes.
In skillet, cook the shallot in the remaining 1 T. oil on medium high for 2 to 3 minutes, then deglaze the pan with the chicken stock. Add the apple and cherries and cook for 3 minutes, scraping the drippings from the bottom of the pan. Add the balsamic and Dijon and turn down the heat to medium low. Simmer the sauce for 10 minutes until reduced and thickened slightly. Season to taste with more salt and pepper and drizzle over the pork to serve.
