1 (4-6 lb.) rolled pork loin roast
2 (12 oz.) jars cherry preserves
2 tbsp. red wine vinegar
1/8 tsp. cinnamon
1/8 tsp. nutmeg
"Dash" cloves
2 tbsp. cornstarch
2 tbsp. water
1/4 toasted slivered almonds
1/4 c. brandy

Place roast on rack in shallow pan. Do not add water, or cover. Roast at 325 degrees until meat thermometer reaches 170 degrees (30 to 40 minutes per pound). Baste with glaze during last 1/2 hour of roasting.

CHERRY GLAZE:

Combine cherry preserves, vinegar and spices. Heat to boiling. Dissolve cornstarch in water, stir into cherry mixture. Cook until clear and slightly thickened (about 1 minute) stirring constantly. Add almonds.

To serve - heat brandy until vapors rise, ignite and pour over roast. Serve immediately. Pour remaining glaze with meat.