Pork Fillets With Dark Cherry Sauce

1. 2 pounds pork loin
2. 1/2 teaspoon salt
3. 1/2 teaspoon freshly ground pepper
4. 2 tablespoons olive oil
5. 1/2 cup beef broth
6. 1/4 cup bourbon
7. 1 (17-ounce) can pitted dark sweet cherries
8. 1 tablespoon cornstarch
9. 2 teaspoons grated lemon rind
10. 2 tablespoons fresh lemon juice
11. 1 1/2 teaspoons chopped fresh rosemary
12. 1/2 teaspoon whole cloves
13. 1/2 cup chopped pecans, toasted
14. Garnish: fresh watercress

Cut pork loin into 4 (1 1/2-inch thick) fillets; sprinkle evenly with salt and pepper. Securely tie a 12-inch piece of kitchen string around each fillet, if desired. Cook pork fillets in hot oil in a skillet over medium-high heat 2 to 3 minutes on each side or until golden brown. Stir together beef broth and bourbon; add to skillet, stirring to loosen particles from bottom of skillet. Reduce heat to low; cover and simmer for 10 to 15 minutes or until pork is done. Remove fillets to a serving platter, reserving pan juices, and keep warm. Remove and discard kitchen string. Drain cherries, reserving syrup in a small bowl. Whisk together cherry syrup, cornstarch, and next 4 ingredients; add to skillet with reserved pan juices. Bring to a boil over medium heat, and cook, stirring constantly, 1 minute or until thickened. Remove from heat; remove cloves, and stir in cherries and chopped toasted pecans. Spoon mixture evenly over warm pork fillets. Garnish, if desired, and serve immediately.