An adaptation of a recipe that first appeared in the San Francisco Chronicle. I've fiddled both with the marinade and the wonderful syrupy sauce. The combination of rosemary, citrus and pork is classic and brought to new levels with the use of Meyer lemons. You could try this with more common varieties of lemon but you will miss the sweet and orange-y flavor of this particular fruit. Do remember to tie the roast before cooking as the tightness helps to retain the moisture and tenderness of the pork. As a side, I would suggest roasting some Yukon potatoes along with the pork. (See picture.) Since they absorb some of the sauce make some extra.