5 lbs. loin of pork
1 tbsp. dijon mustard
1/2 tsp. salt
1/4 tsp. pepper
1/4 tsp. thyme
1/2 c. plus 2 tbsp. tawny port, divided
1/4 c. plus 1 tbsp. soy sauce, divided
3 cloves garlic, minced
2 tsp. ground ginger
10 oz. currant jelly
2 tbsp. lemon juice

APPLE HORSERADISH SAUCE:

4 tart apples, peeled, cored, and quartered
1/2 c. water
2 tbsp. lemon juice
1 (3 inch) vanilla bean, split
1 cinnamon stick
1/2 c. sugar
3 tbsp. horseradish

Rub meat with mustard, salt, pepper, and thyme. Place in plastic bag. Combine 1/2 cup port, 1/4 cup soy sauce, garlic, and ginger. Pour in bag and seal. Refrigerate overnight, turning bag occasionally.

Reserving marinade, transfer meat to roasting pan. Cover and bake in preheated 325 degree oven 1 hour. Uncover and bake additional 1 1/2 to 2 hours, basting frequently with marinade. Combine jelly, remaining 2 tablespoons port, and remaining 1 tablespoon soy sauce. Boil 5 minutes, stirring constantly. Pour jelly mixture over roasted meat. Let stand at room temperature 1 hour, basting with jelly several times.

Combine all sauce ingredients, except horseradish. Cook until apples are tender, about 20 minutes. Remove vanilla bean and cinnamon stick. Puree in food processor or blender. Add horseradish. Chill.

Remove pork to serving platter. Strain jelly. Pour over meat to serve. Pass apple horseradish sauce.