Chili rubbed pork tenderloin with cherry sauce

1 to 2 lbs pork tenderloin (I used a 24 oz loin)
2 Tbsp olive oil, divided

1-1/2 Tbsp chipotle chili powder
1/2 Tbsp chili powder
1/2 Tbsp paprika
1/2 Tbsp salt
1/2 Tbsp pepper
1 tsp garlic powder
1 tsp oregano

1-1/2 oz dried Bing cherries
4 oz Pom pomegranate/cherry juice
2 to 4 oz red wine
1 Tbsp butter

Preheat the oven to 400 degrees F. Mix up the spice rub and set aside. Rinse the pork tenderloin and pat dry. Trim any silver skin. Pour about 1 Tbsp oil in a large plastic bag. Add the pork and make sure it's completely coated in oil. Pour in the spice rub and shake, knead, etc, until it's thoroughly coated. Let rest about 5 minutes in the spice rub.

In a small bowl, combine the cherries and cherry juice. Microwave for about 1 minute. Let the cherries sit in juice until the meat is done.

Preheat a large non-stick, oven-safe skillet. Add the remaining 1 Tbsp oil and sear the pork on all sides. Transfer to the oven for 18-20 minutes, or until the internal temperature is about 160 degrees (well done). Remove the meat to a plate to rest and tent loosely with foil.

Return the pan to a burner and deglaze with the cherries and cherry juice. Add 2 to 4 oz of red wine to coat the bottom of the pan. Bring to a simmer and reduce to half. Add 1 Tbsp butter to finish the sauce.