2 tbsp honey
2 small clove garlic, minced
1/4 cup soy sauce
1/4 cup white wine
1 tbsp ginger, freshly grated
3 lb. boneless pork, loin roast
3/4 cup currant jelly

To prepare the marinade, combine soy sauce, wine, honey, ginger and garlic, mix well. Place roast in marinade, cover and let stand for about 8 hours, turning occasionally. When ready to cook remove roast from the marinade, place on a rack in a shallow baking pan. Reserve 8 Tbsp of marinade for glaze, and the rest use for basting.

Bake at 300°FF for about 2 1/2 hours or until done, basting several times. Meat is ready when you insert a meat thermometer and it reads 175°F. For making the glaze combine 8 Tbsp marinade with currant jelly in a small saucepan. Boil it over medium heat, for about 2 minutes, stirring constantly. Set aside to cool. After roast is cooked, spoon glaze over meat until completely coated. Let cool. Serve over mashed potatoes.