Make the Cherry-Plum Sauce three to four days ahead, and reheat over low heat. If it's too thick, add water, a little at a time, until it reaches desired consistency.
Cut roast into 8 (2-inch-thick) slices, reserving end pieces for another use. Stir together salt, pepper, and rosemary in a small bowl. Rub each pork slice with 1/2 tsp. olive oil, and sprinkle with salt mixture, pressing to adhere. Wrap 1 bacon slice around edge of each pork slice, and secure with a wooden pick. Let pork stand at room temperature 30 minutes.
Light 1 side of grill, heating to 350° to 400° (medium-high) heat; leave other side unlit.
Place pork slices over unlit side, and grill, covered with grill lid, 8 to 9 minutes on each side. Transfer pork to lit side, and grill, covered with grill lid, 4 to 5 minutes on each side or until a meat thermometer inserted in thickest portion registers 145° or to desired degree of doneness. Let stand 5 minutes. Serve with warm Cherry-Plum Sauce.