Marinated Pork Roast with Red Currant Sauce

1/2 cup soya sauce 1/2 cup sherry 2 cloves garlic, minced 1 tbsp dry mustard 1 tsp ground ginger 1 tsp dried thyme, crushed 1 4-5 lb pork loin roast boned, rolled and tied Currant Sauce 10 oz. jar currant jelly 2 tbsps sherry 1 tbsp soy sauce

Blend first 6 ingredients. Place roast in plastic bag. Pour marinade in bag and close. Marinate 2 to 3 hours at room temperature of overnight in the fridge. Occasionally press bag against meat to districute marinade. Remove meat from marinade; place on rack in shallow roasting pan. Roast uncovered at 325 for 2.5 to 3 hours. Baste with marinade during last hour. Serve with Red Currant Sauce. Currant Sauce In a small saucepan, heat one 10 oz jar currant jelly until melted; add 2 tbsps sherry and 1 tbsp soy sauce. Stir and simmer 2 minutes.

When you cook the roast make sure that you don't overcook it or it will be dry. In this day and age you can leave it "slighty" rare. This is one of your grampa's favorite dishes.....