Preheat oven to 425 degrees.
Line a shallow roasting pan with heavy foil, lightly oil foil. Place meat rack in pan and set aside.
In bowl combine pepper, salt and garlic powder. Brush pork with 1 T. olive oil and rub with pepper mixture.
Place pork on rack in roasting pan and roast 35 minutes.
Meanwhile for glaze: in skillet combine molasses, vinegar and soy sauce. Bring to boiling, reduce heat and simmer 1 minute.
Remove to bowl. Set glaze and skillet aside.
Remove pork from oven and brush pork with some glaze (reserve 2 T. for fruit).
Continue roasting 10 minutes and glaze again.
Continue roasting until thermometer inserted registers 150 degrees F.
Remove from oven, cover with foil and let stand 10 minutes before slicing.
Meanwhile, in skillet used for glaze, heat 1 T. olive oil. Toss fruit with sugar. Add fruit to skillet, cover and cook 2 minutes.
Uncover and cook 3 minutes more or until crisp-tender.
Add reserved glaze, heat through.
Serve pork with fruit and drizzle with pan juices.