| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Pork, Main dish | 8 | Servings | |
INGREDIENTS
| Posted by Stewart Hopper | ||
| 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 |
INSTRUCTIONS
- 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. File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/iowapork.zip
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