Trim silverskin and excess fat from pork and place in a greased, shallow one-quart baking dish; sprinkle generously with salt and pepper. Combine pomegranate juice, cherries, vinegar, wine, garlic, shallot and rosemary in a small bowl and pour over pork. Cover and refrigerate 2 to 24 hours, turning pork occasionally. Remove from refrigerator 30 minutes before roasting.
Preheat oven to 375°.
Roast pork, uncovered, for 25-35 minutes, basting occasionally, until internal temperature of pork reaches 155°. Remove from oven, transfer pork to a cutting board, cover with foil and allow to rest 5-10 minutes before slicing. Slice pork into 1/2-inch slices and drizzle with pan juices.