Pork Roast with Dried Fruit and Fresh Herbs

Heat oven to 500 degrees. Bring the dried fruit, wine, and cinnamon sticks to a boil in a small saucepan. Remove from heat and let steep for 20 minutes. Drain the fruit, discarding the cinnamon sticks. Toss the rosemary, salt, pepper, and garlic together and rub 2 tablespoons of the mixture on the inside of the roast. Layer with the steeped fruit and roll the roast tightly into a log. Tie with butchers twine. Rub the outside of roast with oil and the remaining rosemary mixture and place on a rack set in a roasting pan. Reduce oven temperature to 325 degrees and roast until temperature reaches 155 degrees, about 1 hour. Allow pork to rest for 15 minutes before slicing.