Rub roast all around with 1 tablespoon of oil. Sprinkle roast with a little dried rosemary, minced garlic, salt and pepper. Press firmly all around pork loin.

In a large skillet, heat remaining 1 tablespoon of oil over medium-high heat. Brown roast on all sides.

Grease the bottom and sides of a 6-qt. slow cooker and place the roast fat side up in the slow cooker.

In a small bowl, mix cherry preserves, balsamic vinegar and brown sugar until blended; pour over roast. Add dried cherries 1 hour after roast has been in slow cooker).

Cook covered for about 3-4 hours on low or until a thermometer inserted in pork reads at least 145 degrees. Temperature should be 160 degrees (for medium). A smaller roast will take less time (only 3 hours).

Remove roast from slow cooker; tent with foil and let rest for 15 minutes before slicing.

Skim fat from cooking juices. If you'd like to thicken juices to make a gravy, see Notes below.

Serve pork with sauce or gravy.

NOTE: You can thicken the sauce with a little cornstarch or flour, if desired. Mix 1 Tbls cornstarch mixed with 1 Tbls. cold water; then add to 1 cup of warm juices from roast. If using flour use 2 Tbls. flour to 1 cup warm juices from roast and use a whisk to blend until thickened to desired consistency.