Prepare fresh pomegranate juice, if necessary.* In a small saucepan combine cherries, pomegranate juice and sugar, simmer until cherries are plump and syrup thickens, remove from heat and allow cherries to cool, once cool, add orange juice and zest.
On a medium sheet pan, rub tenderloins with olive oil and season with cracked black pepper, kosher salt and granulated garlic, grill for 5 to 7 minutes per side, depending on thickness, over an open flame or on a char-broiler until desired temperature is reached (for medium rare, a meat thermometer inserted into the thickest part of the loin should read 145F). Remove from heat, tent loosely with foil and allow to rest for 10 minutes before cutting, slice tenderloin diagonally and serve this pomegranate recipe with the pomegranate cherry chutney.
*To prepare fresh pomegranate juice, cut 2–3 large POM Wonderful Pomegranates in half and juice them with a citrus reamer or juicer. Pour the mixture through a cheesecloth-lined strainer or sieve. Set the juice aside.