Combine the first 7 ingredients in a bowl large enough to hold the pork. Add the pork and turn to coat. Cover, refrigerate and marinate the pork for 4 hours, turning occasionally.
Preheat the oven to 350 degrees F. Set the pork in a small roasting pan and brush with the curry paste mixture left in the bowl.
Roast the pork for 65 to 70 minutes, basting with pan juices occasionally, or until the centre of the meat registers 160 degrees F on a meat thermometer. Set the roast on a plate, tent with foil and rest 10 minutes before slicing and serving. Drizzle the meat with any juices remaining in the pan.
Note: Thai red curry paste is sold in our Asian foods aisle.