Directions

1. Combine maple syrup, cherries, rosemary and garlic in a medium saucepan. Bring to a boil over medium heat and boil 1 minute. Remove from heat and let sit until cool.
2. Sprinkle tenderloins with pepper. Heat a heavy skillet on medium-high heat. When hot, add olive oil. Brown tenderloins 2 to 3 minutes on each side. Cool meat and place in plastic bag with cooled maple syrup mixture. Seal and refrigerate at least 1 hour or overnight.
3. Heat oven to 425 degrees F. Drain tenderloins and cherries, reserving syrup mixture. Lightly spray a baking sheet with nonstick cooking spray. Roll out one piecrust round. Place a tenderloin in center and top with half of the cherries. Moisten outer edges of piecrust with water. Fold piecrust over bottom long side of tenderloin; then fold the sides in. Pull the remaining crust from the top over the tenderloin pressing to seal seams. Set on prepared baking sheet, seam side up. Repeat with other tenderloin. Make three slits across top of each roll. Bake 20 to 30 minutes, or until crusts are golden and pork reaches an internal temperature of 145 degrees F. Let rest 5 minutes before serving. Heat syrup mixture to boiling. Serve with meat.