Christmas Pork Roast

• 4 to 5 lb. boned, rolled pork loin roast, tied
• 2 Tbsp. dry mustard
• 2 tsp. thyme
• 1/2 c. sherry
• 1/2 c. soy sauce
• 2 cloves garlic
• 10 oz. jar currant jelly
• 1 Tbsp. soy sauce
• 2 Tbsp. sherry

1. Place roast in shallow baking dish.
2. Rub with mixture of mustard/thyme.
3. Combine 1/2 cup sherry, 1/2 cup soy sauce and garlic (minced).
4. Let stand 3 to 4 hours at room temperature or overnight in refrigerator; turn occasionally.
5. Remove meat from marinade; place on rack in shallow roasting pan.
6. Roast uncovered at 325u0b0 for 2 1/2 to 3 hours, until meat thermometer registers 185u0b0.
7. Melt currant jelly; add 1 tablespoon soy sauce and 2 tablespoons sherry.
8. Stir and simmer 2 minutes; pass with roast. Makes 10 to 12 servings.

rolled pork, mustard, thyme, sherry, soy sauce, garlic, currant jelly, soy sauce, sherry

Taken from www.cookbooks.com/Recipe-Details.aspx?id=2846 (may not work)