Festive Roast Pork

• 1/2 cup dry sherry or chicken broth
• 1/2 cup soy sauce
• 2 garlic cloves, minced
• 2 tablespoons ground mustard
• 2 teaspoons dried thyme
• 1 teaspoon ground ginger
• 1 boneless rolled pork loin roast (4 to 5 pounds)
• 1 jar (10 to 12 ounces) apricot preserves
• 2 tablespoons dry cooking sherry or chicken broth
• 1 tablespoon soy sauce

1. In a large plastic bag or glass dish, combine the first six ingredients; mix well. Add pork roast, turning to coat all sides. Cover and refrigerate for 3-4 hours, turning occasionally.
2. Drain and discard marinade. Place roast with fat side up on a rack in a shallow roasting pan. Bake, uncovered, at 350u0b0 for 1 hour 20 minutes or until a thermometer reads 145u0b0. Let stand for 10 minutes before slicing.
3. Meanwhile, in a small saucepan, combine apricot sauce ingredients. Cook and stir until well mixed and heated through. Serve with roast.

sherry, soy sauce, garlic, ground mustard, thyme, ground ginger, rolled pork, apricot preserves, sherry, soy sauce

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