Glazed Ginger Pork

• 14 cup soy sauce
• 14 cup white wine
• 2 tablespoons honey
• 1 tablespoon gingerroot, grated
• 1 garlic clove, minced
• 3 lbs rolled boneless pork loin roast
• 14 cup red currant jelly

1. Combine the first 5 ingredients; stir well.
2. Place roast in a shallow dish.
3. Pour the marinade over the roast; cover and marinate in the refrigerator for 6 hours, turning occasionally.
4. Remove the roast from the marinade, reserving the marinade.
5. Place the marinade in a small saucepan.
6. Bring to a boil; reduce heat, and simmer for 5 minutes.
7. Set aside.
8. Combine the currant jelly and 3 tbsp of the reserved marinade in a small saucepan.
9. Cook over low heat for 5 minutes or until the jelly melts, stirring constantly.
10. Set aside, and cool completely.
11. This is your glaze to cover the roast with after it cooks.
12. Refrigerate if you'd like -- just get it out about an hour before your roast is done so that it isn't too cold on your roast.
13. Place the roast on a rack in a roasting pan.
14. Insert a meat thermometer into the thickest part of the roast, making sure it doesn't touch any fat.
15. Bake at 325 degrees for 2 hours and 15 minutes or until the thermometer registers 160 degrees, basting frequently with the remaining reserved marinade.
16. Transfer the roast to a serving platter; brush with the glaze until thoroughly coated.
17. Serve the roast with any remaining glaze.

soy sauce, white wine, honey, gingerroot, garlic, pork loin roast, red currant

Taken from www.food.com/recipe/glazed-ginger-pork-453420 (may not work)