1. In saucepan, combine 1 cup water, the sugar, kosher salt, pickling spice, fennel seeds and red pepper. Bring to boil; simmer 2 minutes. Cool. Pour into large resealable plastic storage bag. Add 3 cups water, pork and garlic; seal. Refrigerate 24 hours.
2. Drain and rinse pork. Let stand at room temperature 1 hour before roasting.
3. Heat oven to 400 degrees F. Place pork in shallow pan and roast for 55 minutes or until meat thermometer reaches 155 degrees F. Cool to room temperature. Slice thin and serve with Cherry-Onion Marmalade. Makes 8 servings.
1. In bowl dissolve salt into water. Add minced onion; let stand 30 minutes. Drain. Meanwhile, in saucepan combine dried tart cherries, orange juice, water, dry sherry and chopped orange peel. Bring to boil; reduce heat and simmer 15 to 20 minutes or until 2 tablespoons liquid remain. Combine red currant jelly, fresh lemon juice, Dijon mustard and freshly ground black pepper in bowl. Stir in cherry mixture and drained onions. Makes 2 cups.