The Port'S Pork Sherry - cooking recipe

Ingredients

1 (6 to 8 lb.) pork roast, boned and rolled
1/2 c. soy sauce
1/2 c. dry sherry
2 cloves garlic, minced
1 Tbsp. dry mustard
1 tsp. ginger
1 tsp. thyme

Preparation

Mix ingredients and put in plastic bag with pork roast. Refrigerate 24 hours, turning bag, and roast every 2 to 3 hours as convenient.
Remove roast from bag and cook in oven for 2 3/4 to 3 hours at 325\u00b0.
Baste frequently with mixture from plastic bag.