Marinate roast in sauce made froms oy sauce, sherry, garlic, cinnamon and thyme for 2-3 hours, turning often. (reserve marinade).
2
place roast on rack in shallow roasting pan and roast at 325 degrees F for 30 minutes per pound or until internal temperature reaches 160 on meat thermometer.
3
Approx. 20 minutes before roast is done, in a small sauce pan combine reserved mainade, peach preserves, chili sauce and 1/2 cup of water. Bring to a boil. stirring constantly.
4
Baste pork with sauce and cook 10 more minutes
5
After removing roast to rest, add remaining 1/2 cup of water to roasting pan to scrape up brown bits. Add pan juices and water chestnuts to sauce and heat through.
6
Place carved roast on platter and spoon sauce over.
