Cherry-Almond Glazed Pork

CHERRY-ALMOND GLAZED PORK - Lynne H.

3-4 # boneless pork loin roast
12 oz. jar cherry preserves
2 Tbsp. light corn syrup
2-3 Tbsp. white vinegar
¼ teaspoon each salt, cinnamon, nutmeg, and cloves
3 Tbsp. slivered almonds, toasted. (At the progressive dinner we left them out of the sauce)
Roast meat, seasoned with salt and pepper, in a shallow pan at 350 degrees for about 20 minutes per pound, approximately 1 hour to 1 hour and 20 minutes. (meat should be
160-170 degrees internally.)
In a saucepan, combine all other ingredients except almonds (if you plan to use them) and heat to boiling, stirring frequently. Simmer 2 minutes. Brush some of the sauce over the roast the last 20-30 minutes. When serving pass the remaining warm sauce, stirring in almonds if you plan to use them.
NOTE: If you want to have a generous amount of sauce, you might want to 1 ½ times the recipe.