2 lbs. boneless pork loin roast (boned, rolled and tied)
1/3 c. soy sauce
1/2 c. plum jam
1/3 c. honey
1 tsp. minced fresh ginger root
1 clove garlic, minced
3 to 4 c. hot cooked rice

Untie and unroll pork roast. Pierce both sides of roast with fork; place in large plastic bag.

Thoroughly combine soy sauce, plum jam, honey, ginger and garlic; pour into bag over roast. Press air out; tie top securely. Turn bag over several times to thoroughly coat meat. Refrigerate 8 hours or overnight, turning bag over occasionally.

Remove pork from marinade; reserve marinade. Reroll and retie roast. Place on rack placed in pan of water. Brush thoroughly with marinade. Roast in 325 degree oven for 1 hour 45 minutes or until meat thermometer inserted into thickest part registers 165 degrees; brush several times with marinade. (Cover lightly with aluminum foil during last half of cooking time if roast browns too quickly.) Let stand 15 minutes before slicing.

Combine 1/2 cup remaining marinade in small saucepan. Bring to a boil. Simmer 1 minute. Spoon over roast and serve with rice.