Currant Jelly Glazed Pork Roast

• 4 -6 lbs rolled boneless pork loin roast, tied
• 1 (10 ounce) jar currant jelly (red or black)
• 1/3 cup light corn syrup
• 2 tablespoons cider vinegar
• 1/2 teaspoon dry mustard
• 1/4 teaspoon dried ginger

1. Set roast on a rack in a shallow roasting pan and stick a meat thermometer into the center of the thickest part of the meat.
2. Roast, uncovered, at 325 F for approximately 2 1/2-3 hours, or until the thermometer reads 170u0b0F.
3. Meanwhile, make the glaze by whisking together jelly, corn syrup, vinegar, dry mustard powder, and ginger in a small saucepan.
4. Bring to just a simmer and let cook a few minutes until it starts to look like a thin glaze; set aside.
5. During the last 30 minutes of cooking time, brush meat with the glaze.

pork loin, currant jelly, light corn syrup, cider vinegar, dry mustard, ginger

Taken from www.food.com/recipe/currant-jelly-glazed-pork-roast-93427 (may not work)