1 (4-5 lb.) pork loin roast, boned, rolled and tied
1/4 c. red wine vinegar
2 tbsp. light corn oil
1/4 tsp. cinnamon
1/4 tsp. cloves
1/4 tsp. nutmeg
1/4 tsp. salt
1/4 c. toasted almond slices
1 c. cherry preserves

1. Heat oven to 325 degrees.

2. Rub roast with salt, pepper, and thyme.

3. Place roast on rack in pan, roast uncovered for 2 1/2 hours.

4. In saucepan, put cherry preserves, vinegar, corn oil, and spices.

5. Heat sauce to boiling, stirring occasionally.

6. Reduce heat and simmer 2 minutes. Add almonds; stir.

7. Spoon sauce over roast and continue roasting 30 minutes longer.

8. Baste roast with sauce several times. Pass remaining sauce with roast.