Heat the red wine with spices, 6 bay leaves, lemon zest and brown sugar and simmer for 2 minutes. Cool quickly in the pre-cooled blast chiller with the blast chilling function for ten minutes.
Place the loin in a baking dish, cover with mulled wine and leave to marinate in the blast chiller with the function of blast chilling for an hour. Mix the flour with the coarse salt and 6 dl of water, make a stick and divide it into two parts. Spread a loaf over a floured surface and reach a thickness of 4-5 millimetres, lay over the loin drained from the marinade and seasoned with a drizzle of oil, 2 bay leaves and pepper, then cover it entirely with the rest of the mix of salt and flour.
Cook the loin wrapped in the dough of flour and salt in the preheated oven at 200ºC for about 30 minutes, then continue cooking in the blast chiller preheated to 75°C with the cooking function at low temperature until it reaches 70ºC to the heart (approximately 2 hours and 40 minutes).
Wash the radicchio, divide each tuft into 4 parts and cook it in the oven at 180ºC for about twenty minutes, with salt, pepper, oil and a few drops of balsamic vinegar. Reduce the marinade wine, after draining it from the spices, adding 1 tablespoon of honey and, if necessary, half a teaspoon of corn starch. Shell the pomegranate. Serve the pork loin in slices, accompanied by roast radicchio and some pomegranate. Season with a little reduction of mulled wine.