Grabbed this recipe from bon appetit June 2011.
A friend gave us some cherries and we were wondering what to do with them until we saw this recipe.
The Raws: Cilantro, Shallots, Lime Juice, Cherries, Red Jalapeno
Marinated the Pork w/ half of the Cilantro, Shallots, Lime Juice and a couple of tablespoons of vegetable oil while prepping and firing the large up.
Combined the remaining half of the above w/ the Jalapeno and a tablespoon of EVOO and set aside as well. The recipe didn't call for this to be heated but I wanted to break down the cherries some in order to get a little more juice. Also, this was tasty alone as a salsa with chips.
Cooked to temp and foiled/rested while the corn and peas got just right.
Very tasty meal!