Recipe - Cherry-Almond Glazed Pork Roast

Posted by Stewart Hopper

4 pound Boneless pork roast
Salt and pepper
1 12 ounce jar cherry preserves
One fourth cup Red wine vinegar
2 tablespoon Light corn syrup
One fourth teaspoon Cinnamon
One fourth teaspoon Ground nutmeg
One fourth teaspoon Ground cloves
One fourth cup Toasted slivered almonds

Rub roast with a little salt and pepper. Place on rack in shallow
roasting pan. Roast, uncovered at 325 degrees for 24 hours.
Meanwhile, combine preserves, vinegar, syrup, spices and One fourth teaspoon
salt. Heat and stir until boiling, reduce heat and simmer for 2
minutes. Add almonds. Keep sauce warm. Spoon some sauce over roast
to glaze. Return to oven until meat thermometer reads 170 degrees,
basting with sauce several times. Remove from oven and let stand ten
minutes. Slice roast and pass remaining sauce over slices. Heat and
serve.

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/iowapork.zip