4 to 5 lb. boned, rolled pork loin roast, tied
2 Tbsp. dry mustard
2 tsp. thyme
1/2 c. sherry
1/2 c. soy sauce
2 cloves garlic
10 oz. jar currant jelly
1 Tbsp. soy sauce
2 Tbsp. sherry

Place roast in shallow baking dish. Rub with mixture of mustard/thyme. Combine 1/2 cup sherry, 1/2 cup soy sauce and garlic (minced). Let stand 3 to 4 hours at room temperature or overnight in refrigerator; turn occasionally. Remove meat from marinade; place on rack in shallow roasting pan. Roast uncovered at 325° for 2 1/2 to 3 hours, until meat thermometer registers 185°. Melt currant jelly; add 1 tablespoon soy sauce and 2 tablespoons sherry. Stir and simmer 2 minutes; pass with roast. Makes 10 to 12 servings.