2 tbsp. dry mustard
2 tsp. thyme
1/4 tsp. ground cloves
1/2 c. dry sherry
1/4 c. soy sauce
1 tsp. ginger

SAUCE:

10 oz. currant jelly
1 tsp. soy sauce
2 tbsp. sherry

Melt and serve over cooked roast.

4-5 pound boneless pork roast. Pour marinade over roast. Let stand overnight. Bake on a rack at 325 degrees for 2 1/2-3 hours or until done. Pour sauce over slices.