In a small bowl, mix the dried cherries and Cherry Honey Mustard. Set aside.
Trim visible fat from pork, if desired. Season with salt and pepper.
In a large nonstick skillet, add olive oil and rotate skillet to coat the surface. Place on medium high heat.
Sear the pork for 2 to 3 minutes per side, until nicely browned.
Spoon the cherry/mustard mixture over the pork. Cover, reduce the heat to low, and simmer for 15 to 20 minutes, until the meat is done.
Transfer the pork to a platter and cover to keep warm.
Add the balsamic vinegar to the skillet and increase the heat to medium. Bring the juices to a boil and stir. When the mixture reduces to make a sauce, pour it over the pork and serve immediately.