Cooking Pork Loin Roast

I've got inspiration from my Brother-In-Law, Jim. He is a great cook, and when we are visiting him, he always surprises us with something gourmet. We had a veal roast made for us during Christmas.
I had a piece of pork in the freezer, so I decided to cook something similar. Here is the recipe, and made-in-Montreal by using special ingredients: Maple syrup and Schwartz barbecue spice.
Ingredients
1 tablespoon grape-seed oil 1 (4 pound)pork loin roast with bones, salt and pepper to taste 3/4 cup maple syrup 3/4 cup Dijon mustard 1/3 cup water 1 tablespoon minced garlic
Directions
Preheat oven to 350 degrees F (175 degrees C).
Heat the oil in a large skillet over medium-high heat until smoking. Meanwhile, season the pork roast with salt and pepper, Schwartz-barbecue mix, and shake off excess. Sear in hot oil until browned on all sides, about 1 minute per side.
Place onto a large sheet of aluminum foil set on top of a baking sheet; set aside. Stir together the maple syrup, mustard, water, and garlic. Pour 3/4 of this sauce over the pork. Fold the foil over the pork, and seal to form a packet.
Bake in preheated oven until the internal temperature reaches 170 degrees F (75 degrees C), about 2 hours. Carefully open up the foil packet, and broil for a few minutes until the sauce glazes the meat. Serve with remaining sauce.
I serve this with fried finger potatoes and roman salad.