Pat tenderloin dry then sprinkle with salt, garlic powder and paprika to coat on all sides.
Place a large cast iron skillet over medium high heat. Add 2 tablespoons of ghee. Once the ghee begins to glisten and is very hot, place tenderloin in the pan to sear on all sides, about 3 minutes per side.
Once seared on all sides, place in the oven to bake for 12-15 minutes or until a meat thermometer reads 145 degrees. Remove from oven, cover with foil and let rest for no more than 5 minutes.
While tenderloin is in the oven cooking, place a medium sauté pan over medium heat. Add 2 tablespoons of ghee along with garlic, shallot and cherries. Toss and let cook for about 8 minutes, frequently tossing to keep from sticking. Then add water, maple syrup and salt and let cook for another 3-4 minutes until water has reduced down and thickened.
Slice tenderloin and top with cherry mixture. Garnish with a bit of dried parsley.