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. Transfer pork to a shallow baking dish and roast in oven until a meat thermometer registers 155 degrees F., about 20 minutes. Transfer pork to a cutting board and let stand 5 to 10 minutes. Wine is as much a religion in Tuscany as food is, and rare is the table that is set without a bottle of the local vintage.
Wine is also an ingredient in sauces, stews and even sweets.
Fruit simmered in wine is a common dessert in the region, and cherries are the fruit of choice during their short summer season. Stir wine and sugar in heavy large saucepan over medium heat until sugar dissolves. Bring to boil. Using slotted spoon, transfer cherries to medium bowl. Boil cooking liquid until reduced to 2 cups, about 25 minutes.