Marinate a 3-4 lb. pork roast in the following for about 2-3 hours in the refrigerator:

1/2 cup soy sauce
1/2 cup sherry or cooking sherry
2 cloves of garlic (peeled and mashed with the flat edge of a knife)
1 tablespoon of dry mustard
1 teaspoon dried thyme (crushed)

Reserve marinade for basting. Place the meat on a rack in a shallow pan and roast at 325 degrees uncovered for 2 to 3 hours or until a thermometer reads the proper internal temperature. Baste the roast for the last hour of cooking with the reserved marinade.

Grape sauce:
1/2 cup of grape jelly (not jam)
2 tablespoons of sherry
1 tablespoon of soy sauce

Combine in a sauce pan and heat until jelly is melted and bubbly. Slice meat and serve with the grape sauce.