1 (4 lb.) pork loin, rolled, boned & 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 toasted almonds
Salt & pepper to taste

Rub roast with salt and pepper. Place on rack in shallow pan. Roast uncovered at 325 degrees for 1 to 2 1/2 hours. While meat is roasting, combine remaining ingredients, except almonds. Heat to boiling, simmer 2 minutes. Add almonds. Keep sauce warm. Remove roast, spoon enough sauce over meat to glaze. Return to oven for 30 minutes or more. Baste several times. Serve remaining sauce with sliced roast.