1 To make chutney, put cherry, apple, ginger, garlic, apple juice and vinegars in a heavy-based saucepan over a medium heat. Cook, stirring, until mixture comes to a simmer. Reduce heat to medium-low and cook, covered, for 20-25 minutes or until cherry softens and breaks down.
2 Add sugar, water and Jamsetta to pan. Increase heat to high and bring to a simmer. Cook, uncovered, stirring, for 5 minutes or until mixture thickens and begins to stick to base of pan. Set aside for 20 minutes.
3 Transfer chutney to a small, clean airtight container. Cover and refrigerate until ready to serve.
4 Preheat oven to 180°C. Line a roasting pan with baking paper. Make 6 cuts in pork using a small sharp knife. Insert 1 garlic clove into each cut. Season with pepper. Heat oil in a large non-stick frying pan. Add pork and cook for 5-6 minutes, turning often, or until lightly browned and well seared.
5 Transfer pork to prepared pan. Add extra garlic cloves and rosemary to pan. Cover with foil and roast for 50-60 minutes, or until juices run clear when tested with a skewer. Transfer to a carving tray, cover with foil and set aside for 10 minutes to rest.
6 Carve pork and serve with cherry, chutney, roasted garlic cloves and rosemary sprigs.