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Marinated Pork Roast

5 lb Pork loin roast, boned, rolled and tied
1/2 c Soy sauce
1/2 c Dry sherry
2 cl Garlic, minced
1 tb Dry mustard
1 ts Ground ginger
1 ts Dried thyme, crushed
Currant sauce


Blend soy sauce, sherry, garlic, mustard, ginger and thyme. Place roast in a large, clear plastic bag; set in deep bowl. Pour marinade in bag and close. Marinate 2 to 3 hours at room temperature or overnight in refrigerator. Press bag against meat occasionally.


Remove meat from marinade; place on rack in shallow pan. Roast, uncovered, in a 325 degree oven, for 2-1/2 to 3 hours, or until thermometer reads 170 degrees. Baste with marinade during last hour of roasting.


CURRANT SAUCE: In saucepan over low heat, melt 1 10-oz. jar of currant jelly. Add 2 Tbsp. sherry and 1 Tbsp. soy sauce. Stir and simmer for 2 minutes.



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