Method

• 1.
  Preheat a chargrill pan or frypan over medium-high heat. Brush pork with 2 tablespoons oil and season. Grill pork for 2 minutes on one side, then turn at a 90° angle and cook on the same side for a further 2 minutes to create a cross-hatch pattern. Turn the pork over and repeat on the other side until meat is cooked through. Remove from heat, loosely cover with foil and set aside to rest while you make the pickled cherries.
• 2.
  Place the mustard seeds in a saucepan over medium-low heat and cook for 1 minute or until just starting to pop. Add vinegar, sugar and 1 teaspoon salt and stir until sugar and salt dissolve. Add cherries to the pan, then simmer for 3-4 minutes. Stir in remaining 1 tablespoon oil and set aside to cool slightly.
• 3.
  Spoon the pickled cherry sauce over the pork and serve with salad leaves.