1/2 c. soy sauce
1/2 c. sherry
2 cloves garlic, minced
1 tbsp. dry mustard
1 tsp. ground ginger
Currant Sauce
1 tsp. dried thyme, crushed
1 (4 or 5 lb.) pork loin roast, boned, rolled & tied

Blend soy, sherry, garlic, mustard, ginger and thyme. Place roast in clear plastic bag; set in deep bowl. Pour marinate in bag and close. Marinate 2 to 3 hours at room temperature or overnight in refrigerator. Occasionally press bag against meat to distribute marinate. Remove meat from marinate; place on rack in shallow roasting pan. Roast, uncovered in 325 degree oven for 2 1/2 hours or until meat thermometer registers 170 degrees. Baste with marinate during last hour. Serve with Currant Sauce. Makes 10 to 12 servings.

CURRANT SAUCE:

1 (10 oz.) jar currant jelly
2 tbsp. sherry
1 tbsp. soy sauce

In small saucepan, heat jelly until melted; add sherry and soy sauce. Stir and simmer 2 minutes.