How to Make It
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.
Skim the fat from the liquid and remove the pork. Boil the gravy until reduced to 1 1/2 cups, 25 minutes. Strain the gravy into a saucepan and season with salt and pepper. Untie the pork; slice into 6 medallions.
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.
In nonstick skillet, heat the remaining 1 tablespoon of oil. Add the pork and brown well. Serve with the gravy and vegetables.