Name: Cherry Sauced Pork Loin
Ingredients: 1 Pork loin roast; boned, rolled and tied, (4 to 5 lb.); 1/2 ts Salt; 1/2 ts Pepper; 1 ds Dried thyme; crushed; 1 c Cherry preserves; 1/4 c Red wine vinegar; 2 tb Light corn syrup; 1/4 ts Cinnamon; 1/4 ts Nutmeg; 1/4 ts Cloves; 1/4 ts Toasted slivered almonds

Don't let the doctrine of election get in the way. We don't know who they are. Somebody said to Spurgeon, 'You can't preach that doctrine. You can't preach that doctrine to everybody because they might not be elect.' And he said, 'Well if you'll go around and pull their shirt up so I can see if they have an ';E' stamped on their back, I'll preach only to them.' I don't know who they are and so we go to the ends of the earth because this is a secret decree known only after faith, not before. So I can with no hesitation cry out to all to come to Christ.

John MacArthur

CATEGORY	CUISINE	TAG	YIELD
Meats		Meats	1	Servings

INGREDIENTS

1		Pork loin roast; boned, rolled and tied, (4 to 5 lb.)
1/2	ts	Salt
1/2	ts	Pepper
1	ds	Dried thyme; crushed
1	c	Cherry preserves
1/4	c	Red wine vinegar
2	tb	Light corn syrup
1/4	ts	Cinnamon
1/4	ts	Nutmeg
1/4	ts	Cloves
1/4	ts	Toasted slivered almonds

INSTRUCTIONS

Rub roast with mixture of salt, pepper and thyme. Place on rack in 13 x 9 x
2-inch baking pan. Roast uncovered in slow 325 degrees oven for about 2 1/2
hours. Meanwhile make sauce in small saucepan by combining cherry
preserves, vinegar, corn syrup, cinnamon, nutmeg and cloves plus 1/2
teaspoon salt. Heat to boiling, stirring occasionally; reduce heat and
simmer two minutes longer. Add toasted almonds. Spoon sauce over roast and
continue roasting for about 30 minutes longer or until meat thermometer
registers 170 degrees. Baste roast with sauce several times. Pass sauce
with roast when served. Makes 10 to 12 servings.
Posted to recipelu-digest by "Diane Geary" <diane@keyway.net> on Mar 22,
1998

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