Ingredients

1/2 cup soy sauce

1/2 cup sherry

2 cloves of garlic, minced

1 Tablespoon dry mustard

1 teaspoon ground ginger

1 teaspoon dried thyme, crushed

1 (4 to 5 pound) pork loin roast, boned, rolled, and tied

Currant sauce (see recipe)

Instructions

Currant Sauce

In a small saucepan, heat one 10-ounce jar currant jelly until melted. Add 2 Tablespoons of sherry and 1 Tablespoon of soy sauce. Stir and simmer 2 minutes.

Marinade and Pork Roast

Blend first 6 ingredients for marinade. Place roast in clear plastic bag; set in deep bowl. Pour marinade in bag and close. Marinate 2 to 3 hours at room temperature or overnight in refrigerator. Occasionally press bag against meat to distribute marinade. Remove meat from marinade; place on rack in shallow roasting pan. Roast, uncovered, at 325( for 2 1/2 to 3 hours or until meat thermometer registers 170(. Baste with marinade during last hour. Serve with currant sauce.