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Ingredients
- 4 pound pork loin roast, rolled, boned and tied
- 1 (12 ounce.) jar cherry preserves
- 2 tbsp. light corn syrup
- 1/4 c. red wine vinegar
- 1/4 teaspoon salt
- 1/4 teaspoon grnd cinnamon
- 1/4 teaspoon grnd nutmeg
- 1/4 teaspoon grnd cloves
- 1/4 c. slivered almonds, toasted
Directions
- Rub roast with a little salt and pepper. Place on rack in shallow baking pan. Roast uncovered at 325 degrees for 2 1/2 hrs.
- Meanwhile, combine cherry preserves, corn syrup, vinegar, salt, cinnamon, nutmeg, and cloves. Heat to boiling, stirring frequently. Reduce heat and simmer 2 min. Add in almonds and keep sauce hot. When pork has roasted 2 to 2 1/2 hrs, spoon sufficient warm cherry sauce over roast to glaze. Return to oven for almost 30 min. Baste roast with sauce several times during last 30 min. Pass remaining sauce with meat when serving.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 182g | |
| Recipe makes 6 servings | |
| Calories 290 | |
| Calories from Fat 130 | 45% |
| Total Fat 14.43g | 18% |
| Saturated Fat 4.75g | 19% |
| Trans Fat 0.0g | |
| Cholesterol 105mg | 35% |
| Sodium 212mg | 9% |
| Potassium 574mg | 16% |
| Total Carbs 6.23g | 2% |
| Dietary Fiber 0.3g | 1% |
| Sugars 2.06g | 1% |
| Protein 31.87g | 51% |
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