Cut pork crosswise into 12 (1 inch thick) pieces. sprinkle both sides with salt and pepper. Heat oil in a large non stick skillet over medium-high, add pork to pan, cook 4 mins each side or until done, remove from pan and keep warm.

Add juice, cherries, wine and vinegar to pan, bring to a boil. Reduce heat to medium, cook 2 mins. Combine cornstarch and 1 tsp water in a small bowl. Add cornstarch mix to pan, bring to boil, cook 1 min stirring constantly. Remove pan from heat, add butter and return pork to pan, turning to coat.