3 lbs. pork loin roast, rolled and tied
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
3 tbsp. slivered toasted almonds

Rub roast with salt and pepper. Place on rack in shallow baking pan. Roast uncovered, in slow 325 degree oven, for about 2 to 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. Keep sauce warm.

When meat has roasted 2 to 2 1/2 hours, spoon enough hot cherry sauce over roast to glaze, return to oven for 30 minutes or until meat thermometer registers 170 degrees. Serve remaining sauce with roast. Serves 6.