Roast Pork With Currant Jelly Glaze - cooking recipe

Ingredients

4 to 5 lb. boneless double loin roast, rolled and tied
1 (10 oz.) jar currant jelly
1/3 c. light corn syrup
2 Tbsp. vinegar
1/2 tsp. dry mustard
1/4 tsp. ginger
fresh or canned fruit for garnishing (optional)
mint, watercress or parsley sprigs for garnishing (optional)

Preparation

Place roast, lean side down on rack in open roasting pan. Insert meat thermometer so bulb is in thickest part of roast, not touching fat.
Bake at 325\u00b0 for 2 to 2 1/2 hours or until meat thermometer reaches an internal temperature of 170\u00b0.
While roast is cooking prepare glaze.