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

CURRANT SAUCE:

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

In small saucepan, heat jelly until melted. Add sherry and soy sauce. Stir and simmer 2 minutes.

Place roast in clear plastic bag, set in deep bowl. Blend other ingredients and pour in bag over roast, close. Marinade for 2-3 hours at room temperature, or overnight in refrigerator. Occasionally press bag against meat to distribute marinade. Drain meat, reserving marinade; place roast on rack in shallow pan. Roast uncovered in 325 degree oven for 2 1/2 to 3 hours or until thermometer registers 170 degrees. Baste with reserved marinade during last hour. Serve with Currant Sauce.