Place roast on a rack coated with cooking spray in an aluminum foil-lined shallow roasting pan.
Rub roast with pepper and salt.
Heat marmalade in a microwave-safe bowl at HIGH 10 seconds or until melted. Add mustard and rosemary, stirring until blended. Brush mixture over roast.
Bake at 375° for 1 hour or until a meat thermometer inserted into thickest portion registers 155°. Cover with foil; let stand 10 minutes. Remove roast from pan, and cut into slices; cover and keep warm.
Sprinkle roasting pan with flour; place on cooktop, and cook over medium heat, 1 minute, whisking constantly. Add broth, and cook 5 more minutes, whisking constantly or until mixture thickens. Serve with sliced pork. Garnish, if desired.