Posted by Stewart Hopper
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4 lb Boneless pork roast
Salt and pepper
1    12 oz jar cherry preserves
1/4 c  Red wine vinegar
2 tb Light corn syrup
1/4 ts Cinnamon
1/4 ts Ground nutmeg
1/4 ts Ground cloves
1/4 c  Toasted slivered almonds

Rub roast with a little salt and pepper. Place on rack in shallow
roasting pan. Roast, uncovered at 325 degrees for 2-4 hours.
Meanwhile, combine preserves, vinegar, syrup, spices and 1/4 teaspoon
salt. Heat and stir until boiling, reduce heat and simmer for 2
minutes. Add almonds. Keep sauce warm. Spoon some sauce over roast
to glaze. Return to oven until meat thermometer reads 170 degrees,
basting with sauce several times. Remove from oven and let stand ten
minutes. Slice roast and pass remaining sauce over slices. Heat and
serve.