Pork in pomegranate glaze

Ingredients:

• 1 pork loin on 8 bones, weighing 2.7-3.2 kg, with bones cleaned
• 2 carrots, cut in half lengthwise
• 1/4 tsp ground cinnamon
• 1/4 tsp ground cloves
• 1 tbsp + 1/4 tsp coarse salt
• 2 cups of pomegranate juice
• 4 sprigs of fresh thyme
• 3 tablespoons maple syrup
• 2 tbsp. grainy mustard

Preparation:

1. Remove pork from refrigerator 30 minutes before cooking.
2. Preheat oven to 175°C. Position a rack on the bottom shelf of the oven.
3. Place the carrot halves in the bottom of a small roasting pan.
4. Trim any thick fat from the pork. Make shallow cross-cuts about 2 cm apart all over the surface of the pork. In a small bowl, combine the cinnamon, cloves, and 1 tablespoon of salt. Rub the spice mixture evenly over the entire pork loin. Place the pork loin on the carrots and add 1/2 cup of water. Roast for 1 hour, adding another 1/2 cm of water if the roasting pan appears dry.
5. Meanwhile, combine the pomegranate juice and thyme in a small saucepan. Place over medium heat and reduce by half, about 15 minutes. Add the maple syrup and mustard and continue to reduce until the mixture thickens slightly, another 3-4 minutes. Add the remaining 1/4 teaspoon of salt and remove the thyme.
6. Brush the pork with the pomegranate glaze and roast until the internal temperature reaches 120°F (49°C), another 30 minutes. Remove the roast from the oven and increase the oven temperature to 450°F (230°C).
7. Brush the roast with the pomegranate glaze again. Return to the hot oven for another 20 minutes, basting with the pomegranate glaze every 5-10 minutes, until the internal temperature of the meat reaches 130°F (57°C) and the roast is evenly coated with the glaze. Transfer the meat to a platter and let it rest for 10 minutes. Add any pan juices to the sauce and bring to a simmer over medium heat. Stir. Cut the roast into individual patties and serve with the sauce.