Chile-rubbed Pork Tenderloin

• 8 michigan cherries (dried)
• 1 lemon
• 1 orange
• 1 rosemary sprig (fresh)
• 1,800 gr pork tenderloin (cut into)
• 1,000 gr apple cider
• 475 gr beef glaze
• 80 ml port wine
• 30 gr green onions bias (cut)
• 30 gr onion (red julienned)