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1
In a medium bowl, stir together the mustard and 1 tablespoon water until smooth.
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2
Let stand for 15 minutes.
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3
Stir in the salt until well combined.
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4
Meanwhile, in a medium saucepan, boil the cherries, red wine vinegar, port, and sugar over high heat, stirring occasionally, until syrupy, about 10 minutes.
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5
Transfer to a blender and puree until smooth.
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6
Return the mixture to the saucepan and bring to a boil over high heat.
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7
Boil, stirring occasionally, until the consistency of ketchup, about 5 minutes.
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8
Stir the cherry mixture into the mustard mixture, a little at a time, until completely incorporated.
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9
This mustard will keep in the refrigerator for up to 3 days.
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10
Heat your grill to medium-high.
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11
Use a lightly oiled kitchen towel to carefully grease the grill grate.
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12
In a small bowl, stir together the cumin, sherry vinegar, and honey.
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13
Reserve 1 tablespoon in another bowl and use the rest to brush all over the pork.
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14
Let the pork stand for 5 minutes while the grill heats.
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15
Grill the pork, turning every 45 seconds to cook evenly, until the center is still a little pink, about 8 minutes.
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16
Remove from the grill, brush with the reserved honey mixture, and let rest for 10 minutes.
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17
Serve with the cherry mustard.
