02-22-2005, 05:33 AM
2 (3 pound) pork loin roast
12 ounces cherry preserves
2 tablespoons light corn syrup
1/4 cup red wine vinegar
1/4 teaspoon salt
1/4 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cloves
3 tablespoons slivered almonds, toasted
Pepper, to taste
Salt, to taste
Rub the roast with a little salt and pepper. Place it on a rack, in a shallow baking pan.
Roast uncovered in a 325 degree F oven for about 2 to 2 1/2 hours.
Meanwhile, combine cherry preserves, corn syrup, vinegar, salt, cinnamon, nutmeg and cloves.
Heat to boiling, stirring frequently. Reduce the heat and simmer 2 minutes more. Add toasted almonds. Keep the sauce warm.
When meat has roasted for the above time, spoon enough hot cherry sauce over the roast to glaze.
Return to the oven for about 30 minutes more, or till meat thermometer reads 170 degrees F.
Baste roast with sauce several times during last 30 minutes.
Serve remaining sauce with the roast.