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Place a 10 inch cast iron skillet in oven preheat
to 450. Combine oil salt pepper curry powder in
a small bowl. Dry pork with paper towels rub
curry mixture on pork, transfer to hot skillet,
roast about 10 minutes. Carefully turn pork using
a spatula and fork. Reduce heat to 400 continue
roasting until pork reaches internal temp 145 10
to 15 minutes. Transfer pork to platter to rest.
Put skillet on cold burner.
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Add broth and sherry to pan stir to loosen drippings,
stir in molasses mustard, vinegar residual heat from
pan will warm them. Cut pork into 1/2 slices, stir
any juice from platter in skillet, spoon sauce over
pork top with pomegranate and parsley
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