Thoughts on a sour cherry glaze

Hey there,

I'm making a pork tenderloin tonight for friends and I haven't cooked meat in almost 4 years. I've come up with this idea for a glaze/sauce and wanted some input.

1/2 cup Evans sour cherry jam

2 cloves garlic

1/2" ginger (maybe less)

2 tsp marjoram

2 tsp basil

1 tsp cinnamon

1 tsp espresso (not quite sold on this)

2 tsp gaujillo chilli powder

Maybe a dash of liquid smoke

Any suggestions or alterations would be appreciated. I'll try and update how it turns out.

Thanks

submitted by /u/Eli_1988
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