This is a savory topping.  The taste is lovely and works well as an accompaniment to sliced tenderloin.  It can be used on a pork slider with a little honey mustard or horseradish mayonnaise.  

2 tablespoons of olive oil
3/4 cup dried cherries, (I used tart cherries)
3/4 cup pistachios
3 garlic cloves, thinly sliced
3/4 teaspoon of rosemary ( I used my friend Jessica's mixture of parsley, sage, rosemary, & thyme.

Heat the oil in a large skillet over medium heat.  Add cherries, pistachios, garlic, and herbs.  
Cook and stir until cherries softened and   pistachios turn bright green, (4-5 minutes).
Pulse until coarsely chopped.
Refrigerate overnight.