Preheat the oven to 350 degrees F.
Line a roasting pan with parchment paper. Combine the curry paste and lime juice in a medium bowl. Add the pork and turn to coat. Set the meat in the roasting pan. Roast 45 to 50 minutes, or until the centre of the pork registers 160 degrees F on a meat thermometer. Set the roast on a plate, tent with foil and rest 10 minutes before slicing.
While the meat rests, combine remaining ingredients, except pomegranate seeds, in a small pot. Bring to a simmer and whisk and cook until the jelly has dissolved into the sauce. Stir in the pomegranate seeds, simmer one minute, and the sauce is ready to serve with the pork.
Note: One large pomegranate should yield more than enough seeds for this recipe.