Pairing Notes: We love pairing cherries with Pinot Noir and the pork adds the right amount of savoriness to the dish.
Serena's Tips: Chop up the cherries, it makes the consistency of the sauce much better. The recipe calls for cinammon, we leave it out because it is overwhelming. You can definitely make the cherry sauce in advance and then rewarm it to save time.
Recipe courtesy of Gourment via www.epicurious.com
Photo courtesy of The New York Times