1 c. low-sodium soy sauce
2 tbsp. lemon juice
1 tbsp. garlic, finely chopped
2 tbsp. tarragon
2 tbsp. basil
3 to 4 lbs. boneless pork loin roast

In small bowl, combine all ingredients except pork; mix well. Place pork roast in plastic bag. Pour marinade mixture over pork. Marinate in refrigerator overnight, or at least five hours. Preheat oven to 325 degrees. Remove pork from marinade; reserve marinade. Place pork in shallow roasting pan. Insert meat thermometer into center of thickest part of pork. The bulb of the thermometer should not rest on fat. Roast for 2 to 3 hours until meat thermometer reaches 160 degrees for medium well or 170 degrees for well done. Baste with reserve marinade every 30 minutes. To make slicing easy let stand 15 minutes. Serve with Holiday Sauce, (recipe follows) if desired.

Makes approximately 10 servings.

HOLIDAY SAUCE:

1 (12 oz.) jar peach preserves
1 (10 oz.) jar apple jelly
4 tbsp. Dijon mustard
1 tbsp. prepared horseradish

Mix all ingredients well. Cover and store in refrigerator. Tastes great with Marinated Pork Roast (recipe above). To use sauce as gift, double recipe and pour into pretty jelly jars. Each recipe makes about 1 1/2 cups.