In a glass dish, combine soy sauce, sherry, garlic, dry mustard, thyme and ginger. Mix well. Add pork roast, turning to coat. Cover and refrigerate for 4 hours, turning occasionally.
Drain and discard marinade. Place roast, fat side up, on a rack in a shallow roasting pan. Bake, uncovered, in 350°F (180°C) oven for around 1 hour and 10 minutes, or until juices run clear when pork is pierced and just a hint of pink remains inside, or thermometer inserted into centre of roast registers 160°F (71°C). Let stand, loosely covered in aluminum foil, for 10 minutes before thinly slicing.
In a small saucepan, bring apricot jam, broth and soy sauce to a boil over medium heat, stirring often, until jam is melted and sauce is bubbly, 3 to 5 minutes. Serve with roast.