Put the pork loin in a shallow pan, fat
side up. Mix the mustard and thyme together. Rub into the fat.
Using a food processor fitted with steel
blade, drop the garlic and ginger root into the chute with the
motor running. Chop finely; add sherry and soy sauce.
Pulse machine a few times. Without a food processor, chop garlic
finely and grate ginger root. Place in a pint container, add
sherry and soy sauce, cover with lid and shake to combine ingredients
Pour the marinade over the meat. Cover
and refrigerate at least 6 but preferably 12 hours, turning meat
2 to 3 times.
Remove the meat from marinade. Strain
marinade into a small sauce pan. Save the strained solids for
addition to the meat in the roasting pan.
Heat the liquid to boiling, skimming as necessary. Remove from
heat and set aside.
Place meat (fat side up) and reserved
strained solids in a shallow pan. Roast in a preheated 325*F
(160*C) oven to an internal temperature 150*F (65*C).
Cover meat and pan securely and keep in
a warm place for 30 minutes.
Add pan juices which accumulate to marinade. Boil down to thicken,
removing fat from the surface.
Slice roast thinly. Move sliced roast
to heated platter and pour sauce over meat.
