1/2 c. chicken broth
1/2 c. soy sauce
2 cloves garlic, minced
2 tsp. dried thyme
1 tsp. ground ginger
1 boneless pork roast, 4 to 5 lbs.

In large plastic bag, combine first five ingredients; mix well. Add roast, turning to coat on all sides. Cover and refrigerate 3 to 4 days (turning several times a day). Remove meat, discard marinade. Place with fat side down on a rack in shallow roasting pan.

Bake uncovered at 325°F 2 to 2 1/2 hours. Cover and let stand 15 minutes before carving.

Yield: 8 to 10 servings.