Instructions: Combine the cinnamon, allspice, coriander, nutmeg and ginger in a small bowl and stir to mix. Sprinkle half of the spice mixture evenly over a piece of plastic wrap or wax paper slightly longer than the tenderloins. Brush both pieces of pork all over with the soy sauce, then roll 1 of the tenderloins in the spices to coat it evenly. Repeat with the remaining spice mix and the second tenderloin, then wrap each well in plastic wrap and marinate in the refrigerator for at least 6 hours or overnight.

Just before cooking the pork, preheat the oven to 375 degrees.

Heat the olive oil in a large ovenproof skillet over medium-high heat.

Discard the plastic from the pork and brown the tenderloins on all sides, 4 to 5 minutes total. Transfer the skillet to the oven and bake until just a touch of pink remains in the center of the pork (about 150 degrees internal temperature), 12 to 15 minutes.

Take the pork from the oven and set the tenderloins aside on a cutting board to rest, covering them with foil to keep warm. Add the cassis to the skillet

(use a hot pad to hold the skillets piping-hot handle) and cook over medium-high heat for about 1 minute, stirring to lift up cooked bits stuck to the bottom. Add the cherries, demi-glace and mint. Bring to a boil and boil until reduced by about half, 2 to 3 minutes. Take the skillet from the heat and whisk in the butter until it has smoothly melted into the sauce. Season the sauce to taste with salt and pepper.

Cut the pork tenderloins on the diagonal into slices about 1 inch thick.

Arrange the slices, slightly overlapping, on warmed individual plates. Pour the cherry-mint sauce over the pork and serve.

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