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

Blend soy sauce, sherry, garlic, mustard, ginger and thyme. Place roast in clear plastic bag; set in deep bowl. Pour marinade in bag and close. Marinate 2 to 3 hours at room temperature or overnight in refrigerator. Press bag against meat occasionally.

Remove meat from marinade; place on rack in shallow pan. Roast, uncovered in 325 degree oven for 2 1/2 to 3 hours or until thermometer reads 170 degrees. Baste with marinade during last hour. Serve with Currant Sauce: In saucepan, melt 1 (10 oz.) jar currant jelly; add 2 tablespoons sherry and 1 tablespoon soy sauce; stir and simmer 2 minutes. Serves 10 to 12.