First, quarter new potatoes into long wedges, toss in olive oil together with a crushed clove of garlic and fresh thyme,
season with a little sea salt and freshly ground black pepper. Spread out on a non-stick baking tray and roast in a 200°C
oven for 30 minutes or so, turning from time to time, until cooked and evenly browned. Meanwhile, prepare the cherry sauce:
put a Tbs caster sugar with a Tbs water on to boil over a high heat, until it turns into caramel, remove from the heat and
add a Tbs balsamic vinegar – being careful as it will spit! Stir in a good glass of red wine and simmer until reduced a little.
Fry a finely chopped shallot in a little oil to soften and turn lightly golden, then add the caramel wine mixture, together
with a glass of chicken stock. Simmer until reduced by half, then add pitted fresh cherries and cook for 2 – 3 minutes,
until just tender. Dissolve a ½ tsp arrowroot in a Tbs water and stir this into the sauce and bring back to a simmer,
to thicken slightly. Stir in a squeeze of lemon juice and keep warm. Cut pork tenderloin into medallions (I cut these
about 3 - 4 cm thick and flatten slightly with a meat mallet), dust with seasoned flour and fry in hot olive oil until cooked,
about 3 – 4 minutes on each side. To serve, place the pork onto warm plates, spoon over the cherry wine sauce and
accompany with the potato wedges and green beans.