2 tbsp. dry mustard
2 tsp. whole thyme leaves
1/2 c. dry sherry
1/2 c. soy sauce
2 cloves garlic, minced
1 tsp. ground ginger
1 (4 to 5 lb.) pork loin roast, boned, rolled, and tied
1 (10 oz.) jar apricot preserves
1 tbsp. soy sauce
2 tbsp. dry sherry

Combine first 6 ingredients in a shallow dish, stirring well. Place roast in dish; cover and marinate 3 to 4 hours in refrigerator, turning occasionally.

Remove roast from marinade, and place on a rack in a shallow roasting pan. Insert meat thermometer at an angle into thickest part of roast. Bake, uncovered, at 325 degrees until thermometer registers 170 degrees, 2 1/2 to 3 hours total cooking time.

Combine preserves, 1 tablespoon soy sauce, and 2 tablespoons dry sherry in a small saucepan; cook over low heat, stirring occasionally, until preserves melt. Serve with sliced roast. 12-14 servings.