Ingredients
3/4 cup sherry or apple juice3/4 cup reduced-sodium soy sauce6 garlic cloves, minced4 teaspoons ground mustard1-1/2 teaspoons ground ginger1-1/2 teaspoons dried thyme1 bone-in pork loin roast (5 pounds)SAUCE:2/3 cup currant jelly1 tablespoon sherry or apple juice1-1/2 teaspoons reduced-sodium soy sauce
Preparation
In a bowl, combine the first 6 ingredients; mix well. Pour 1-1/4 cups marinade into a 2-gallon resealable plastic bag; add the pork roast. Seal bag and turn to coat; refrigerate overnight. Cover and refrigerate remaining marinade.
Drain and discard marinade from roast. Place on a rack in a shallow roasting pan. Bake, uncovered, at 325° for 2-1/2 to 3 hours or until a thermometer reads 160°, basting every 30 minutes with reserved marinade. Let stand for 10 minutes before slicing. In a small saucepan, combine sauce ingredients; bring to a boil over medium heat. Serve with the pork.
