6 lb. center cut boned loin of pork
2 tbsp. dry mustard
1 1/2 tbsp. thyme or more if needed
1/2 c. soy sauce
3 cloves garlic, chopped
2 tbsp. ground ginger
1 (8 oz.) jar apple jelly
1/2 c. sherry

Rub entire roast with dry mustard and thyme. Make a marinade of sherry, soy sauce, garlic, and ginger. Pour over roast, turning frequently and let marinate at least 4 hours. Remove marinate and bake 25 minutes per pound, basting with marinade when done. Melt apple jelly in pan over medium heat. When bubbly add 1 tablespoon of soy sauce and 2 tablespoons of sherry. Let it cook down a minute or two, stirring constantly. Spoon over finished roast on a serving platter. Serve warm or cold.