1 (3 lb.) boneless pork loin roast
1 (10 oz.) jar cherry preserves
2 tbsp. light corn syrup
1/4 tsp. ground cinnamon
1/4 tsp. ground cloves
Salt and pepper
1/4 c. red wine vinegar
1/4 tsp. salt
1/4 tsp. ground nutmeg
1/4 c. toasted slivered almonds

Trim excess fat from roast. Rub roast with a little salt and pepper. Place on rack in shallow roasting pan. Insert roast meat thermometer; roast uncovered in 325 degree oven for about 2 1/2 hours.

In saucepan combine preserves, vinegar, corn syrup, salt, cinnamon, nutmeg and cloves. Cook and stir to boiling; reduce heat and simmer 2 minutes. Add almonds; keep warm.

Spoon some of mixture over roast to glaze. Continue cooking roast about 30 minutes more or until meat thermometer registers 170 degrees. Baste several times with glaze mixture. Remove roast from oven and place on carving board or serving plate. Let stand about 15 minutes before carving. Serves 8.