In a small bowl, combine the blackened onion powder, crushed espresso beans, brown sugar, salt, and black pepper. Mix well to create a dry rub.

Pat the venison loin dry with paper towels. Rub the olive oil over the loin, then generously coat it with the spice mixture, pressing it into the meat to ensure it adheres well. Allow the venison to marinate for at least 30 minutes at room temperature, or refrigerate for up to 2 hours for deeper flavor.

In a medium skillet over medium-high heat, add the pitted and halved cherries. Cook for about 5 minutes, stirring occasionally, until they begin to soften and caramelize. Remove from heat and set aside.

In a small saucepan, melt the unsalted butter over low heat. Add the fresh thyme leaves, lemon zest, and lemon juice. Stir to combine and keep warm.

Preheat a grill or cast-iron skillet over high heat. Once hot, add the venison loin and sear for about 4-5 minutes on each side for medium-rare, or until it reaches your desired doneness. Use a meat thermometer for accuracy (135°F for medium-rare).

Once cooked, remove the venison from the heat and let it rest for 5-10 minutes to allow the juices to redistribute.

Slice the venison loin into medallions. Drizzle the charred cherry mixture over the top and finish with the thyme-lemon butter. Enjoy!