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4 lb. pork loin roast - rolled, boned and tied
12 oz. jar cherry preserves (1 c.)
2 tbsp. light corn syrup
1/4 c. red wine vinegar
1/4 tsp. salt
1/4 tsp. ground cinnamon
1/4 tsp. ground nutmeg
1/4 tsp. ground cloves
1/4 c. toasted slivered almonds

Rub roast with a little salt and pepper. Place on rack in shallow baking dish. Roast uncovered in slow 325 degree oven for 2 - 2 1/2 hours.

Meanwhile, combine cherry preserves, corn syrup, vinegar, salt, cinnamon, nutmeg and cloves. Heat to boiling, stirring frequently; reduce heat and simmer 2 minutes. Add toasted almonds. Keep sauce warm.

When meat has roasted 2 - 2 1/2 hours, spoon enough hot cherry sauce over roast to glaze, return to oven for 30 minutes more, or until meat thermometer registers 170 degrees. Baste roast with sauce several times during the last 30 minutes. Pass remaining sauce with roast. Serves 8.

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