1 c. chicken broth
3/4 c. Apple Jack or apple juice
1/2 c. firmly packed brown sugar
2 tbsp. dry mustard
1 tbsp. ginger
3-4 lb. roast pork (boneless)

Rub meat with 1 teaspoon salt and pepper. Cook at 350 degrees for 45 minutes. Heat broth and 1/4 cup apple juice or brandy to boiling. Remove from heat and cover; let stand at room temperature.

In small bowl mix well remaining 1/2 cup juice or brandy, brown sugar, mustard and ginger and 1 teaspoon salt. Add to broth. Brush over roast. Brush frequently; continue roasting 30-45 minutes.