Heat the oil and butter together in a heavy skillet. Sauté the pork on both sides over high heat, just until done through….3 to 4 minutes. Remove to a side dish. Pour fat from skillet and return to high heat. Deglaze the pan with the wine and cook over high until wine is reduced by 1/2. Add cherries and 2 tablespoons of the reserved juice with the peppercorns. Whisk the potato starch into the cream. Cook the cherry mixture for 5 minutes and whisk in the cream, whisking until mixtures thickens. Return the pork to the sauce and serve garnished with parsley. Serves 8.