Roast Pork Loin with Pomegranate and Orange

This pork recipe has evolved into a cross-cultural mélange with bittersweet flavors of the Middle East and the Orient. It started with a grenadine-glazed pork from Roy de Groot’s Feast for All Seasons; the sauce was a variation on the classic port, citrus, and mustard Cumberland sauce the English like to serve with game. I found the pomegranate-based grenadine too sweet and substituted pomegranate syrup, which gives the dish a decidedly Middle Eastern