4 lb. pork loin roast, rolled, boned and tied
1 (12 oz.) jar cherry preserves
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. slivered almonds, toasted

Rub roast with a little salt and pepper. Place on rack in shallow baking pan. Roast uncovered at 325 degrees for 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 almonds and keep sauce warm. When pork has roasted 2 to 2 1/2 hours, spoon enough hot cherry sauce over roast to glaze. Return to oven for almost 30 minutes. Baste roast with sauce several times during last 30 minutes. Pass remaining sauce with meat when serving.