4 pound boneless pork loin roast
1 tablespoon Dijon-style mustard
1/2 teaspoon salt
1/2 teaspoon thyme
1/4 teaspoon ground black pepper
1/2 cup tawny port
1/4 cup soy sauce
3 cloves garlic, crushed
2 teaspoons ground ginger
1 10-oz jar red currant jelly
2 tablespoons tawny port
1 tablespoon soy sauce
3 tart apples, peeled and cored, cut into wedges
1 cup water
2 tablespoons lemon juice
1/2 cup sugar
1/4 teaspoon cinnamon
1 tablespoon red cinnamon candies
3 tablespoons horseradish
Rub meat with mustard, salt, thyme and pepper. Place in large self-sealing bag; add 1/2 cup Port, 1/4 cup soy sauce, garlic and ginger. Seal bag and refrigerate overnight.
Heat oven to 350 degrees F. Remove pork from marinade and discard marinade; place in shallow roasting pan and roast for 1 1/4-1 1/2 hours (20 minutes per pound), until internal temperature on a thermometer reads 145 degrees F. Remove roast from oven; let rest about 10 minutes.
Meanwhile in a small saucepan, stir together jelly, 2 tablespoons Port and 1 tablespoon soy sauce over medium heat. Pour warm jelly mixture over roast the last 15 minutes more. Slice to serve with Apple-Horseradish sauce.
For Apple-Horseradish Sauce: heat apple wedges, water and lemon juice in medium-size saucepan until boiling. Stir in the sugar, cinnamon and red cinnamon candies. Cook, stirring constantly, until sugar and candies dissolve. Remove from heat, cover and refrigerate. Stir in 3 tablespoons horseradish before serving. Serves cold or at room temperature.