1 (4 lb.) pork loin roast
1 jar (12 oz.) pineapple preserves
2 tbsp. honey
2 tbsp. red wine vinegar
1 tsp. prepared mustard
1/4 tsp. salt
1/4 tsp. ground cinnamon
1/4 tsp. ground cloves
1 can (8 oz.) pineapple slices, drained

Place roast on rack in shallow roasting pan. Insert meat thermometer into the thickest part of the roast, not touching the bone. Roast, uncovered, at 350 degrees about 2 1/2 to 3 hours, or until meat thermometer registers 170 degrees.

To make a glaze, combine pineapple preserves, honey, vinegar, mustard, salt, cinnamon, and cloves in a small saucepan. Cook, stirring constantly, over low heat until preserves melt. During the last 20 minutes of roasting time, garnish roast with pineapple slices, and brush with pineapple glaze several times. Serve the remaining glaze warm with the roast.

Serves 6.