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1
Put oven rack in middle position and preheat oven to 400F.
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2
Very finely grind fennel seeds, salt, and peppercorns in grinder, then rub all over pork.
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3
Toss shallots with oil in a 13- by 9-inch flameproof roasting pan, then nestle tenderloins among shallots (without crowding) and roast until thermometer inserted into thickest end of pork registers 155F, about 30 to 35 minutes.
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4
Put 2 layers of foil on a work surface and transfer pork to foil.
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5
Cool to room temperature, about 1 hour, then wrap in foil and chill until cold, about 2 hours.
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6
While pork cools, put roasting pan with shallots over a burner, then add wine and deglaze pan by boiling, stirring and scraping up any brown bits with a wooden spoon, 1 minute.
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7
Transfer mixture to a 2- to 2 1/2-quart heavy saucepan.
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8
Add cherries, sugar, and rosemary and boil until liquid is reduced to about 2 cups, 15 to 20 minutes.
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9
Discard rosemary sprigs (do not discard any leaves that have fallen off stems).
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10
Transfer mixture to a food processor and pulse until coarsely chopped.
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11
Use caution when processing hot syrupy napalm-like liquids.
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12
Transfer to a bowl and chill, uncovered, until cold, about 1 1/2 hours.
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13
Cut chilled pork with a carving knife or an electric meat slicer diagonally into 3/4-inch-thick slices.
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14
Roll up each slice into a cornet (cone) shape and pierce in center with a rosemary sprig to secure.
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15
Fill opening of each cornet with about 1/2 teaspoon cherry sauce (or serve sauce on the side of a big platter of these babies).
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16
Note: Pork and cherry sauce can be chilled separately up to 1 day.
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17
Cover cherry sauce after 1 1/2 hours of chilling.
