4 lb. boneless pork loin roast, rolled and tied
1 (12 oz.) jar cherry preserves (1 c.)
2 tbsp. light corn syrup
1 tbsp. 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

CHERRY GLAZE:

In small bowl, combine preserves, corn syrup, vinegar, salt,, and spices.

Season roast with salt and pepper. Place roast, fat side down, on microwave roasting rack on inverted saucers in 12 x 7 1/2 x 2 inch baking dish. Cook, uncovered, at high for 10 minutes. Turn fat side up. Reduce setting to medium high; cook, uncovered, 35 minutes more (until meat thermometer registers 165 degrees) brushing with some of the Cherry Glaze during the last 5 minutes of cooking. Remove from oven; cover and let stand 15 minutes. Heat remaining glaze, uncovered, at high for 2-3 minutes or until boiling. Add almonds. Serve with roast. Makes 8 servings.