Cut pork loin into 4 (1½-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.