If your pork loin has a fat cap, you can score it in a crosshatch with a sharp knife, about ¼ inch deep. You want to see the meat but not cut into it. Scoring is optional; skip it if you want an unbroken fat cap after broiling.

Rub the 2 teaspoons of fine grain sea salt over the whole pork loin, both sides and the ends, pressing it into any cuts. Use all of the salt. Refrigerate the pork while you make and chill the marinade, or leave it at room temperature for up to 2 hours.

Slice the washed, unpeeled carrot about ½ inch thick and the peeled onion ¼ to ½ inch thick. Add them to a 2½ to 3 quart pot with 2 bay leaves and the sprig of rosemary, bruised a little.

Lightly crack 1 teaspoon of black peppercorns and 1 teaspoon of mustard seed in a mortar and pestle and add them to the pot with 5 or 6 whole cloves and 1 tablespoon of brown sugar. Pour in 1 cup of red wine vinegar, 1 cup of dry red wine and 1 cup of water.

Bring the marinade to a full rolling boil on the stovetop, then reduce the heat to about medium and simmer for 15 minutes. Turn off the heat.

Chill the marinade completely. Set the pot in an ice bath, put the pot in the refrigerator, or pour it into a shallow container, which chills the fastest.

Place the pork in a gallon zip-top bag. Add the marinade vegetables and spices, then pour in the liquid. Seal the bag most of the way, push out the air so the pork is completely submerged, and seal. Refrigerate for 12 to 24 hours. 12 hours is ideal; never go past 24 hours or the meat turns mushy.

Set the Ninja Possible Cooker Pro to Sear/Sauté on High and press Start to preheat. Meanwhile, drain the pork over a colander set in a large bowl. Reserve the juices (about 2 cups) and discard the vegetables and spices. Blot the pork with paper towels, especially the fat cap.

Turn the pot back to High and pour in the reserved juices. Bring them to a full rolling boil, stirring, and skim off any foam if you like. Boil for about 5 minutes, no longer. If you have less than 2 cups of juices, you can add a little chicken broth.

Turn the pot off. Return the pork fat side up and add 1 bay leaf. Select Braise, press Start and set the time to 1 hour, the lowest setting. Put the lid on. Check the internal temperature at 45 minutes; the pork is done at about 140℉/60℃. Turn the oven broiler on.

Lift the pork out onto a broiler-safe pan and broil for about 5 minutes to crisp the fat cap again.

While the pork broils, remove the bay leaf from the braising liquid. Add 10 to 12 whole gingersnaps and let them dissolve for a few minutes, then stir until the gravy thickens. Season with ¼ teaspoon of allspice, ½ teaspoon of salt and 1 tablespoon of brown sugar, or to taste. Turn the pot off.

Slice the pork and serve it with the gingersnap gravy spooned over the top.