Preheat the oven to 400*.

Pat the pork loin dry with a paper towel and season all sides of the loin with 1 tablespoon and 1 teaspoon of  salt.

In a small bowl combine the garlic, rosemary and thyme until a paste is formed.

Using a small knife, puncture about 10 holes into the flesh of the pork loin about 1 inch deep and stuff the garlic herb paste into each crevice.

Place the pork loin onto the parchment lined sheet and roast the pork loin until the internal temperature reaches 145* F, about 1 hour.

While the pork roasts, add the olive oil to a saucepan over medium heat. Once the oil is hot, add the shallots and remainder of the salt and cook stirring occasionally until the shallots are tender and golden brown, about 10 minutes.

Add the cherries into the sauce pan along with the bourbon (if using) and cook the compote for 12-15 minutes until the ingredients have broken down and reduced. Stir occasionally.

Once the pork loin has reached an internal temperature of 145* F, remove it from the oven and cover lightly with aluminum foil. Let the pork loin rest for 10 minutes to let the juices redistribute.

To serve, slice the pork loin and serve with a spoon of the cherry compote.