MARINATED PORK ROAST
Boneless Pork Rib Roast 3-4 lbs
1 tsp dry mustard
1 tsp dried thyme
3/4 cup dry sherry
3/4 cup soy sauce
5 cloves garlic, peeled
2 oz. fresh ginger
2 tbls sesame oil

Put pork roast, fat side up, in a shallow pan.
Mix dry mustard and thyme and rub into the fat.

In blender chop, fine, garlic and ginger.
Add sherry, sesame oil and soy sauce and blend thoroughly.
Pour the marinade over the meat. Cover and refrigerate minimum 8 hours, turn meat al least once.
 
Preheat oven to 325°F.

Take meat from marinade and strain marinade into a sauce pan. Heat the reserved liquid marinade to a boil, skim as needed. Remove from heat. Reserve the strained solids. Place meat (fat side up) and reserved solids in a shallow roasting pan. Roast for about 75 minutes or until it reaches an internal temperature 160° F. -- about 1 hour 15 minutes. Cover meat  and let stand for about 15 minutes before serving.

Add the pan juices  to the reserved boiled marinade. Boil the sauce down to thicken, skimming fat from the surface . Serve roast, sliced thin  with sauce and your favorite vegetables