2 tsp. dry mustard
1/2 c. whole thyme leaves
1/2 c. dry sherry
2 cloves garlic, minced
1 tsp. ground ginger
1 (4-5 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 3-4 hours in refrigerator turning occasionally. Remove roast from marinade and place on rack in shallow roasting pan. Insert meat thermometer and angle into thickest part of roast. Bake uncovered at 325 degrees until thermometer registers 170 degrees (2 1/2-3 hours).

Combine preserves, 1 tablespoon soy sauce and 2 tablespoons sherry in saucepan. Cook over low heat until preserves melt (stir occasionally). Serve with roast. Garnish as desired. Serves 8-10.