1 3-lb boneless pork roast
1 1/4 c chicken broth
1/2 c white wine (or chicken broth)
1/2 c apple juice or apple cider
1 T dijon mustard
1 t dried thyme
1 t dried marjoram
1/4 t pepper
2 t cornstarch
1 tablespoon peach or apricot preserves
Place roast in large resealable plastic bag set in bowl. For marinade, mix broth, wine, apple juice, mustard, thyme, marjoram and pepper. Pour over roast; seal bag. Marinate in fridge 6 hours or overnight, turning occasionally. Drain, reserving 1 1/2 cups of marinade. Cover and chill reserved marinade.
Place roast on rack in shallow roasting pan. Roast in 325* oven for 1 1/4 hours (or until thermometer in center of roast registers 150*).
Meanwhile, for sauce, in saucepan stir reserved marinade into cornstarch; whisk in preserves. Cook and stir until bubble; cook and stir 2 minutes more. Brush roast 2 or 3 times with sauce after 1 hour of roasting. Cover roast with foil; let stand 15 minutes. The temp of the roast after standing should be 160*. Bring remaining sauce to boiling. Serve roast with sauce and Mashed Sweet Potatoes.