Cherry Sauced Pork Loin
|Pork loin roast||5 Pound, boned, rolled, and tied|
|Dried thyme||1 Dash, crushed|
|Cherry preserves||1 Cup (16 tbs)|
|Red wine vinegar||1⁄4 Cup (4 tbs)|
|Light corn syrup||2 Tablespoon|
|Ground cinnamon||1⁄4 Teaspoon|
|Ground nutmeg||1⁄4 Teaspoon|
|Ground cloves||1⁄4 Teaspoon|
|Toasted slivered almonds||1⁄4 Cup (4 tbs)|
Rub roast with mixture of salt, pepper, and thyme.
Place on rack in 13x9x2-inch baking pan.
Roast, uncovered, in slow oven (325°) for about 2 1/2 hours.
Meanwhile, make cherry sauce in small saucepan by combining cherry preserves, vinegar, corn syrup, cinnamon, nutmeg, cloves, and 1/4 teaspoon salt.
Heat to boiling, stirring occasionally; reduce heat and simmer 2 minutes.
Add toasted almonds.
Spoon sauce over roast and continue roasting for about 30 minutes longer, or till meat thermometer registers 170°.
Baste roast with sauce several times.
Pass sauce with roast.