Total Calories: 101
In a 2-cup measure, combine garlic, 1/2 cup sherry, 1/2 cup soy sauce, mustard, thyme, and ginger, blending well. Arrange pork loin in a deep bowl or dish; pour marinade over meat. Cover and refrigerate 2–3 days, turning meat frequently. Remove meat from marinade.
Insert meat thermometer into center of roast, away from fat. Arrange roast on a rack in a shallow roasting pan and bake in slow (325°) oven 2 1/2–3 hours or until thermometer registers 170°. In a saucepan, combine preserves, remaining 2 tablespoons sherry and 1 tablespoon soy sauce; heat until bubbly hot; serve sauce with roast.
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