Served as main course. Non-vegetarian dish.

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 Black Currant Jelly

2 Tablespoons dry Sherry

1 Tablespoon Soya Sauce

1 Tablespoon freshly grated Gingerroot

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.

Preparation time: 6 hours

Cooking time: 1/2 day

Serves: 12

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