Melt butter in heavy large saucepan over high heat. Season pork with salt and pepper. Add pork and rosemary to saucepan and saute until just cooked through, about 3 minutes. Using slotted spoon, transfer pork to bowl. Add rice to saucepan and saute 1 minute. Add broth. Reduce heat to medium-low and simmer uncovered until rice is tender, stirring occasionally, about 20 minutes. Mix in cheese, cinnamon and pork. Season with salt and pepper. Discard rosemary sprig.