Marinated Pork Loin With Currant Ginger Sauce

• 12 cup soy sauce
• 12 cup dry sherry
• 2 garlic cloves, minced
• 1 tablespoon dry mustard
• 1 teaspoon ground ginger
• 1 teaspoon dried thyme, crushed
• 1 (3 -4 lb) pork loin
• 1 (10 ounce) jar currant jelly
• 2 tablespoons dry sherry
• 1 tablespoon soy sauce

1. Place pork loin in a large zip top plastic bag and add the marinade ingredients.
2. Close bag tight and move it and shake it to blend and coat pork well.
3. Marinate at least 4 hours in the refrigerator, turning occasionally.
4. When ready to cook, remove meat from marinade, reserving marinade to baste.
5. Preheat oven to 325 and place pork in a heat proof shallow pan or dish and roast uncovered for 20-25 minutes per pound or until a meat thermometer registers 155 Degrees F. Baste with the marinade after about 30-45 minutes and discard the rest of the marinade.
6. Meanwhile, make sauce to serve the roast with by melting the jelly, soy sauce and the sherry in a saucepan over medium heat and simmer about 2 minutes; stirring occasionally.

soy sauce, sherry, garlic, mustard, ground ginger, thyme, pork loin, currant jelly, sherry, soy sauce

Taken from www.food.com/recipe/marinated-pork-loin-with-currant-ginger-sauce-154015 (may not work)