Wash hands with soap and water.
Preheat oven to 350 °F.
Add bacon into a large skillet over medium heat.
Wash hands with soap and water after handling uncooked bacon.
Cook bacon in a large skillet over medium heat, turning occasionally, until crisp and browned, about 8 minutes.
Transfer bacon to paper towels, drain and cool. Reserve bacon fat. Coarsely crumble bacon.
Next, bring a large pot of salted water to a boil over high heat.
Gently rub Brussels sprouts under cold running water. Add Brussels sprouts and cook until they turn bright green, about 2 minutes. Drain and rinse under cold running water. Pat Brussels sprouts dry with paper towels. In a large bowl, toss Brussels sprouts with 2 tablespoons bacon fat.
Brush 1 tablespoon bacon fat all over pork and season with 4 teaspoons lemon-pepper seasoning mix.
Wash hands with soap and water after handling uncooked pork.
Place pork on a rack in a shallow roasting pan. Roast for 50 minutes uncovered.
Spread Brussels sprouts around pork.
Continue roasting until the internal temperature of the pork reaches 145 °F on food thermometer with a three-minute “rest time” after removal from the heat source, about 30 minutes.
Transfer roast to serving platter and tent with aluminum foil. Increase oven temperature to 425 °F. Continue roasting Brussels sprouts until browned, 5 to 8 minutes. Remove from oven and stir Brussels sprouts with bacon and pomegranate seeds. Season with remaining 1 teaspoon lemon-pepper seasoning mix and add to platter.
Heat roasting pan over high heat until juices sizzle. Add 1/2 cup water and bring to a boil, scraping up browned bits in the pan with a wooden spoon. Remove from heat.
Carve pork roast and drizzle with pan juices. Serve.