Pork Tenderloin with Red Wine Cherry Sauce

Those cherries in the store are just too tempting! Why not use them beyond dessert? This pork tenderloin recipe makes the most of sweet cherries and red wine!
A quick note on salt. The version I made was a lot lighter on the salt, especially with the brine. You may prefer a saltier brine. 2 tablespoons of salt will get you a medium level of saltiness, and 3 tablespoons will have a more pronounced salt level. As always, salt to taste and to suit your dietary needs.
For this recipe, you will need:
1 pork tenderloin
Brine:
2 cups of water
3 tablespoons light brown sugar
¼ teaspoon to 3 tablespoons kosher salt (see note above)
1 ½ tablespoons olive oil (for searing meat)
Red Wine Cherry Sauce:
8 ounces of fresh cherries, pitted and quartered (about 2 cups)
2 tablespoons unsalted butter
2 tablespoons chopped shallots
¼ cup dry red wine (I used Cabernet Sauvignon)
¼ teaspoon kosher salt (or to taste)
¼ teaspoon dried thyme or 2 sprigs of fresh thyme
¼ teaspoon black pepper (or to taste)
Sear the pork in a medium heat on all sides, then roast 10-15 minutes in a 450 degree oven until the internal temperature is 140 degrees. Let rest for 5 minutes before slicing and serving with the cherry sauce.