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

Combine soy sauce, sherry, garlic, mustard, ginger and thyme. Place roast in a large clear plastic bag; set in a deep bowl or pan to steady the roast. Pour in the marinade and close bag tightly. Let stand 2 to 3 hours at room temperature or overnight in the refrigerator. Occasionally press bag against the meat or roll to distribute the marinade evenly. Remove meat from marinade. Place roast on rack in shallow roasting pan. Roast uncovered in slow oven at 325 degrees for 2 1/2 to 3 hours, or until meat thermometer registers 175 degrees. Baste occasionally with marinade during the last hour of roasting time.