Chop the onion. Cut the pork loin into bite sized cubes.

Heat the oil in a pan. Saute the onion until soft, add the pork. Saute until lightly browned. Add the broth, lower the light, and simmer about 10 minutes, until pork is done.

Add the pitted cherries and the walnuts. Stir until heated through, and the cherries start to cook lightly, but remove from heat before they start to burst.

Add a drizzle of balsamic vinegar - or pass at the table, for each to add their own.