Glazed Ginger Pork

• 2 Tbsp honey
• 2 small clove garlic, minced
• 1/4 cup soy sauce
• 1/4 cup white wine
• 1 Tbsp ginger, freshly grated
• 3 lb boneless pork, loin roast
• 3/4 cup currant jelly

1. To prepare the marinade, combine soy sauce, wine, honey, ginger and garlic, mix well.
2. Place roast in marinade, cover and let stand for about 8 hours, turning occasionally.
3. When ready to cook remove roast from the marinade, place on a rack in a shallow baking pan.
4. Reserve 8 Tbsp of marinade for glaze, and the rest use for basting.
5. Bake at 300u0b0F for about 2 1/2 hours or until done, basting several times.
6. Meat is ready when you insert a meat thermometer and it reads 175u0b0.
7. For making the glaze combine 8 Tbsp marinade with currant jelly in a small saucepan.
8. Boil it over medium heat, for about 2 minutes, stirring constantly.
9. Set aside to cool.
10. After roast is cooked, spoon glaze over meat until completely coated.
11. Let cool.
12. Serve over mashed potatoes.

honey, clove garlic, soy sauce, white wine, ginger, boneless pork, currant jelly

Taken from www.cookbooks.com/Recipe-Details.aspx?id=22296 (may not work)