Asian Pork Roast - cooking recipe

Ingredients

For roast
1 boneless pork loin, 5 to 6 pounds
1/2 cup dry sherry
1/2 cup soya sauce
3 cloves garlic, minced
1 tablespoon dry mustard
1 tablespoon freshly grated gingerroot
1 tablespoon fresh thyme, minced,or
1 teaspoon dried thyme
Side Sauce
1 cup red currant jelly or 1 cup black currant jelly
2 tablespoons dry sherry
1 tablespoon soya sauce
1 tablespoon freshly grated gingerroot

Preparation

You'll need 2 heavy-duty large plastic bags; place one inside the other, then place roast inside inner bag.
In bowl, combine all other roast ingredients and mix well; pour over the roast in the bag.
Press out any air, tie it up with a twist-tie or elastic band, and place in a large bowl and stash in your fridge.
Marinate for about 6 hours, occasionally squishing bag to make sure all the meat gets contact with the marinade; you can get away with 3 to 4 hours though.
Preheat oven to 325F degrees.
Remove roast from bag, discarding marinade.
Place roast on a rack in a roasting pan and roast until pork reaches internal temp of 170F (75C) and juice is no longer pink-- about 3 hours.
Let stand for about 15 minutes before carving to allow juices to settle back into meat.
To make the sauce, combine all sauce ingredients in a small saucepan and heat over medium heat until jelly melts.
Stir well and serve with pork.