Dried-Cherry and Rosemary Tenderloin/Venison

Holy schneikies this was good. It's a Gourmet recipe that Mom fixed for dinner tonight with beef tenderloin that was so red and tender it fell apart... Dad and I both thought it one of the best meals we've ever had. Holy cow this was good, and she says it's even better with the venison. Yark!

1 1/2 tsp chopped fresh rosemary (Mom chopped it very fine)
1 tsp coriander seeds (Mom used ground coriander)
1 large garlic clove (Mom tripled this and pressed it)
1 1/2 tsp extra-virgin olive oil
1 (1-lb) venison tenderloin
1/4 cup dry red wine
1/4 cup dried tart cherries (Montmorency; Mom chopped 'em up)
3/4 cup fat-free beef broth (Mom used Swanson's)
1/2 cup water (Mom skipped this)
1 tsp cornstarch
2 Tbsp black-currant jelly (Mom says do not skip this or change proportions)

Preparation

Grind 1 teaspoon rosemary with coriander seeds and garlic with a mortar and pestle to make a paste, then stir in 1/2 teaspoon oil.

Pat venison dry and put in a bowl, then rub with paste. Season well with pepper, then cover and chill 20 minutes.

Preheat oven to 450°F.

Heat a well-seasoned cast-iron skillet over high heat until hot, then add remaining teaspoon oil, tilting skillet to coat evenly. Season venison well with salt, then brown, turning once, about 6 minutes total (a little longer for beef tenderloin because it's larger; Mom did 4 min, 4 min, 4 min for the three sides of her roughly triangular tenderloin; if it's too rare when you slice it, then put the slices back in the skillet briefly).

Transfer skillet to middle of oven and roast venison until an instant-read thermometer inserted diagonally into center registers 125°F, 7 to 10 minutes. Transfer meat to a plate and cover tightly with foil.

Add wine and cherries to skillet and deglaze by boiling over moderately high heat, stirring and scraping up brown bits. Stir together broth, water, cornstarch and remaining 1/2 teaspoon rosemary in a bowl and add to skillet. Simmer, stirring, until mixture is thickened, about 5 minutes. Whisk in jelly and salt and pepper to taste.

Cut venison into 1/4-inch-thick slices and serve with sauce.