Place the roast in a shallow, foil lined roasting pan. Rub the roast generously with oil and minced garlic. Sprinkle all over with salt and pepper and rosemary. Roast the pork for 30 minutes.
Meanwhile, in a medium saucepan over medium high heat, combine pomegranate juice, wine, orange marmalade, and bring to boil, stirring frequently, until it becomes syrupy. Remove from heat, whisk in mustard, and pour mixture over roast. Cook for approximately another 25 to 30 minutes until the internal temperature on a thermometer reaches 145 degrees F. Remove from oven, and let rest for 10 minutes.