Cut the pork into slices about 2 cm thick. Heat 1 tablespoonful of oil in a frying pan and fry the meat on each side for about 2 minutes.
Rinse the cherries and remove stones. Put them into a bowl with the remaining oil, chili flakes and salt, and stir thoroughly.
Place pork in a roasting tin, pour marinade with cherries on it and cover with aluminium foil. Bake in an oven preheated to 200 degrees for about 30 minutes.