For Cranberry Chutney: Heat jalapeño jelly with vinegar, honey and sugar in a saucepan. Simmer until sugar has dissolved, then add cooked cranberries. Add raisins, garlic, cinnamon, allspice, ginger, salt, crushed red pepper flakes and pecans; mix thoroughly, then let mixture sit for 1 hour to allow flavors to meld. If desired, chutney can be made several days ahead, refrigerated, and re-warmed to serve.
For Pork Brine (if using): Combine hot water, sugar and salt together until the sugar and salt are dissolved. Add the pepper. Cool to below 45 degrees in refrigerator.
Submerge the pork in the brine in a large bowl. Refrigerate for 1 or 2 days, stirring the brine and turning the pork occasionally. Remove pork from brine and pat dry. Allow pork to come to room temperature before cooking.
For Roast: Preheat oven to 450° F.
Rub meat with Spice Rub, made by combining all Spice Rub ingredients. Lay the roast, fat side up, in a roasting pan. Roast for 15 minutes, then turn the oven down to 300 degrees and roast for about 1 hour more, or until the center reads 145 to 150° F on an instant-read thermometer. Remove the meat from the oven and cover it loosely with foil for about 15 minutes before slicing.
For Tenderloin: Grill over hot fire, 1 1/2 minutes per side. Move the meat to a cooler part of the grill, cover the grill, and cook for 2-3 minutes more per side, until meat is firm to the touch and reaches 145 to 150° F.
Serve either version sliced on platter, topped with Cranberry Chutney and accompanied by rolls, if desired.
Makes: 6 cups