| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
Meats |
6 |
Servings |
INGREDIENTS
| 3 |
lb |
Pork loin roast |
| 12 |
oz |
Cherry preserves |
| 2 |
tb |
Light corn syrup |
| 1/4 |
c |
Red wine vinegar |
| 1/4 |
ts |
Salt |
| 1/4 |
ts |
Cinnamon; ground |
| 1/4 |
ts |
Nutmeg; ground |
| 1/4 |
ts |
Cloves; ground |
| 3 |
tb |
Slivered almonds; toasted |
|
|
Pepper; to taste |
|
|
Salt; to taste |
INSTRUCTIONS
Preparation: Rub the roast with a little salt and pepper. Place it on a
rack, in a shallow baking pan.
Roast uncovered in a 325 degree oven for about 2 to 2 1/2 hours.
Meanwhile, combine cherry preserves, corn syrup, vinegar, salt,
cinnamon,nutmeg and cloves.
Heat to boiling,stilling frequently. Reduce the heat and simmer 2 minutes
more. Add toasted almonds. Keep the sauce warm. When meat has roasted for
the above time, spoon enough hot cherry sauce over the roast to glaze.
Return to the oven for about 30 minutes more, or till meat thermometer
reads 170 degrees. Baste roast with sauce several times during last 30
minutes.
Pass remaining sauce with the roast.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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