Remove the meat from the fridge approx. 1 hr. prior to cooking. Cook the potatoes (uncovered) in boiling salted water for approx. 15 mins. until just soft, drain.
Pit the cherries, place in a perforated grill tray along with the potatoes, drizzle with oil.
Sage and balsamic sauce
Finely chop the sage, place in a small baking dish along with all the other ingredients up to and including the pepper, mix well until you have a thickish sauce.
Cover and grill the meat over/on a medium heat (approx. 220 °C for approx. 20 mins. all over.
Place the meat in the sauce, rub the sauce into the meat, cover and leave to rest for approx. 10 mins.
Cover and grill the potatoes and cherries for approx. 10 mins. Combine the cress, lemon juice and oil, add the potatoes and cherries, season, serve with the meat.