Salt
1 (5 lb.) pork loin roast
1 (No. 2) can sour red cherries
2 tbsp. flour
1/4 tsp. dry mustard
1/4 c. brown sugar
1 clove garlic, minced
10 whole cloves
3 tbsp. vinegar

Rub salt into pork. Drain cherries, reserving juice. Pour juice into roasting pan. Mix flour, mustard, 1/2 teaspoon salt, brown sugar, garlic and cloves; add vinegar. Add to cherry juice in pan; mix until smooth. Place roast, fat side up, in pan with sauce. Roast in 325 degree oven until well done; baste frequently with sauce. Add reserved cherries during last 30 minutes to heat through and glaze. Remove meat to platter; slice and pour sauce over slices.