Preheat the oven to 400°F. Line a jelly roll pan with parchment paper or a silicone mat. Place the trimmed pork tenderloin on the pan.
In a small bowl mix the olive oil, garlic, mustard, thyme, sage, salt and pepper. Spread the mixture evenly on the pork tenderloin. I typically only coat three sides, leaving the side on the pan without it.
Let the tenderloin sit for about 15 minutes while it comes to room temperature.
Roast the tenderloin for 20 - 25 minutes or until the internal temperature reaches 145°F. Remove from oven and let rest for 5-10 minutes.
While the tenderloin is roasting add the cherries and wine to a small saucepan. Bring to a boil over medium-high heat. Reduce temperature and simmer until wine is reduced by half and cherries are softened, about 10-15 minutes.
Slice the tenderloin and top with cherry sauce. Serve and enjoy!