Holiday Pork Loin Roast

• 1 cup soy sauce
• 1 cup dry sherry or chicken broth
• 2 tablespoons ground mustard
• 2 teaspoons ground ginger
• 2 teaspoons dried thyme
• 4 garlic cloves, minced
• 1 boneless rolled pork loin roast (4 to 5 pounds)
• 1 jar (12 ounces) red currant jelly
• 2 tablespoons dry sherry or chicken broth
• 1 tablespoon soy sauce

1. In a bowl, combine the soy sauce, sherry or broth, mustard, ginger, thyme and garlic; mix well. Pour 1 cup marinade into a large resealable plastic bag; add the roast. Seal bag and turn to coat. Refrigerate for 3 hours or overnight, turning occasionally. Cover and refrigerate the remaining marinade for basting.
2. Drain and discard marinade. Place the roast on a rack in a roasting pan. Bake at 325u0b0 for 1-3/4 to 2-1/4 hours or until a thermometer reads 160u0b0, pouring the reserved marinade over meat during the last hour of baking. Baste occasionally. Let stand for 10 minutes before slicing.
3. Meanwhile, in a small saucepan, combine the sauce ingredients. Cook and stir for 4-5 minutes or until the jelly is melted. Serve with pork.

soy sauce, sherry, ground mustard, ground ginger, thyme, garlic, rolled pork, red currant, sherry, soy sauce

Taken from www.tasteofhome.com/recipes/holiday-pork-loin-roast/ (may not work)