1/2 c. soy sauce
1/2 c. sherry
2 cloves garlic, minced
1 tbsp. dry mustard
1 tsp. ground ginger
1 tsp. dried thyme, crushed
4 - 5 lbs. pork roast, boned, rolled and tied

Marinate pork in first six ingredients by placing in plastic bag for 24 hours. Roast, uncovered, at 325 degrees for 2 1/2 to 3 hours or until meat thermometer registers 170 degrees. Serve with currant sauce (below). Serves 8 to 10.

CURRANT SAUCE:

1 (10 oz.) jar currant jelly
2 tbsp. sherry
1 tbsp. soy sauce

Heat currant jelly over low heat until melted. Stir in sherry and soy sauce. Serve over pork roast.