Marinade roast in sauce made from soy sauce, sherry, garlic, cinnamon and thyme for 2-3 hours, turning ofter (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 therometer.
3
Approx. 20 minutes before roast is done. In a small sauce pan combine reserved marinade, peach preserves, chili sauce and 1/2 cup of water. Bring to a boil. sitrring constantly.
4
Baste pork with sauce and cook 10 minutes more.
5
After removing roast to rest, add remaining 1/2 cup of water to the roasting pan to scrape up the brown bits. Add pan juices and water chestnuts to sauce and heat through.
6
Place carved roast on platter and spoon sauce over.
