1. Preheat the oven to 350°. Season the pork with salt and pepper.
In a large Dutch oven, brown the pork in 2 tablespoons of the oil.
Remove the pork; pour off the fat. Add 2 tablespoons of the oil to
the pot. Add the celery, carrots and 2 onions and cook over
moderate heat until golden, 15 minutes. Add the tomato paste, wine
and stock; bring to a boil. Add the pork and cherries, cover and
braise in the oven for 4 hours. Cool. Refrigerate overnight.
2. Skim the fat from the liquid and remove the pork. Boil the gravy
until reduced to 1 ½ cups, 25 minutes. Strain the gravy into a
saucepan and season with salt and pepper. Untie the pork; slice into
3. In a skillet, mix 2 tablespoons of the oil with the fennel, leeks and
remaining onion. Cover and cook over moderate heat until softened,
7 minutes. Add the cream and simmer until thickened, 10 minutes.
Add the cheese and chives, and season with salt and pepper.
4. In nonstick skillet, heat the remaining 1 tablespoon of oil. Add
the pork and brown well. Serve with the gravy and vegetables.