Heat oven to 350 degrees F. Rub pepper and garlic salt onto all surfaces of roast; place in a shallow pan and roast for 45 minutes to one hour, until internal temperature reads 150-155 degrees F. Let roast rest for 10 minutes before slicing.

Meanwhile, combine onion, green pepper, jalapeno, dried cherries, jam, vinegar and cilantro; mix well. (Can be made ahead up to one day; cover and refrigerate).

Arrange sliced pork on a serving platter; dress with Cherry Salsa.

*Always wear rubber gloves when handling hot chiles.