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 2-½ 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.
From BH&G All-Time Favorites, 1971
Your Marinated Pork Roast is ready. Happy cooking!
Related recipes: Pork
Season specials: Easter Recipes, Passover Recipes, Christmas Recipes, Season Recipes, Xmas Recipes