Combine salt and pepper.

Rub over pork.

Coat grill rack with cooking spray before starting the grill.

Prepare the grill for indirect heat.

Place 1 spring of rosemary under the pork and 1 on top.

Grill, covered, over medium hot indirect heat for 15 minutes.

Meanwhile, in a small saucepan, heat preserves and horseradish until preserves are melted.

Stir until blended.

Remove and discard top rosemary sprig.

Set aside 1/4 cup pineapple mixture for serving.

Brush pork with the remaining mixture.

Grill 10 to 20 minutes longer or until a meat thermometer reads 160°.

Let stand for 5 minutes before slicing.

Serve with reserved sauce.

*You can also bake this in the oven.*