1/2 c. soy
1/2 c. dry sherry
2 cloves garlic
1 (4 to 5 lb.) rolled boneless pork roast or 1/4 to 1/2 pork loin roast
1 tbsp. dry mustard
1 tsp. ginger
1 tsp. thyme

Make marinade. Place roast in a large plastic bag and pour marinade over it. Close bag and refrigerate overnight. Remove meat from marinade. Place on rack in shallow roasting pan.

Roast, uncovered, at 325°F for 2 1/2 to 3 hours. Baste occasionally with the reserved marinade during the last hour of cooking.

Makes 8 to 10 servings.