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Preheat oven to 425ºF.
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In a bowl stir together cherries, lime juice, zest, onion, jalapeño, and coriander.
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Season pork with salt and press peppercorns into it. In a large heavy skillet heat oil over moderately high heat until hot but not smoking and brown pork on all sides.
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Transfer pork to a shallow baking dish and roast in oven until a meat thermometer registers 155ºF, about 20 minutes. Transfer pork to a cutting board and let stand 5 to 10 minutes. Slice pork into 1/2-inch-thick medallions and serve with salsa.