2 tbsp. dry mustard
2 tbsp. whole thyme leaves
1/2 c. dry sherry
1/2 c. soy sauce
2 cloves garlic, minced
1 tsp. ground ginger
4-5 lb. pork loin roast, boned, rolled & tied
1 (10 oz.) jar apple jelly or peach preserves
1 tbsp. soy sauce
2 tbsp. dry sherry

Combine first 6 ingredients in shallow dish, stirring well. Place roast in dish; cover and refrigerate 3 to 4 hours, turning occasionally. Remove roast from marinade and place on rack in shallow roasting pan. Insert meat thermometer at an angle into thickest part of roast. Roast, uncovered in preheated 325 degree oven until thermometer registers 170 degrees (2 1/2 to 3 hours total cooking time). Combine jelly or preserves, 1 tablespoon soy sauce and 2 tablespoons sherry in small saucepan. Cook over low heat, stirring occasionally, until jelly melts. Serve over sliced toast.

Garnish platter with fresh parsley and spiced apple slices.