Place 4 to 5 pound boned, rolled, and tied pork loin roast in shallow baking dish. Rub with mixture of 2 tablespoons dry mustard and 2 teaspoons thyme. Combine 1/2 cup sherry, 1/2 cup soy sauce, 2 cloves garlic, minced, and 1 teaspoon ginger; pour over meat. Let stand 3 to 4 hours at room temperature or overnight in refrigerator; turn occasionally. Remove meat from marinade; place on rack in shallow roasting pan. roast uncovered at 325 degrees for 2 1/2 to 3 hours until meat thermometer registers 185 degrees.

Melt 1 (10 oz.) jar currant jelly; add 1 tablespoon soy sauce and 2 tablespoons sherry. Stir and simmer 2 minutes; pass with roast. Makes 10 to 12 servings.