Recipe - Cherry Sauced Pork Loin

1 Pork loin roast; boned,
rolled and tied, (4 to 5
lb.)
One half teaspoon Salt
One half teaspoon Pepper
1 ds Dried thyme; crushed
1 cup Cherry preserves
One fourth cup Red wine vinegar
2 tablespoon Light corn syrup
One fourth teaspoon Cinnamon
One fourth teaspoon Nutmeg
One fourth teaspoon Cloves
One fourth teaspoon Toasted slivered almonds

Rub roast with mixture of salt, pepper and thyme. Place on rack in 13 x 9 x
2inch baking pan. Roast uncovered in slow 325 degrees oven for about 2 1/2
hours. Meanwhile make sauce in small saucepan by combining cherry
preserves, vinegar, corn syrup, cinnamon, nutmeg and cloves plus 1/2
teaspoon salt. Heat to boiling, stirring occasionally; reduce heat and
simmer two minutes longer. Add toasted almonds. Spoon sauce over roast and
continue roasting for about 30 minutes longer or until meat thermometer
registers 170 degrees. Baste roast with sauce several times. Pass sauce
with roast when served. Makes 10 to 12 servings.
Posted to recipeludigest by "Diane Geary" diane@keyway.net on Mar 22,
1998