Roast pork loin on rack in shallow baking pan, uncovered in slow 325 degree oven for about 2 to 2 1/2 hours.

SAUCE:

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
3 tbsp. toasted slivered almonds

Mix all ingredients except almonds and heat to boiling, stirring frequently; reduce heat and simmer 2 minutes. Add toasted almonds. Keep sauce warm.

After roasting pork loin 2 1/2 hours. Spoon hot sauce over roast to glaze. Return to oven for about 30 minutes or until meat thermometer registers 170 degrees. Baste roast with sauce several times during last 30 minutes. Pass remaining sauce with roast if all was not used to glaze roast. 6-8 servings.