Ingredients
1 cup soy sauce1 cup dry sherry or chicken broth2 tablespoons ground mustard2 teaspoons ground ginger2 teaspoons dried thyme4 garlic cloves, minced1 boneless rolled pork loin roast (4 to 5 pounds)CURRANT SAUCE:1 jar (12 ounces) red currant jelly2 tablespoons dry sherry or chicken broth1 tablespoon soy sauce
Preparation
In a bowl, combine the soy sauce, sherry or broth, mustard, ginger, thyme and garlic; mix well. Pour 1 cup marinade into a large resealable plastic bag; add the roast. Seal bag and turn to coat. Refrigerate for 3 hours or overnight, turning occasionally. Cover and refrigerate the remaining marinade for basting.
Drain and discard marinade. Place the roast on a rack in a roasting pan. Bake at 325° for 1-3/4 to 2-1/4 hours or until a thermometer reads 160°, pouring the reserved marinade over meat during the last hour of baking. Baste occasionally. Let stand for 10 minutes before slicing.
Meanwhile, in a small saucepan, combine the sauce ingredients. Cook and stir for 4-5 minutes or until the jelly is melted. Serve with pork.
