Cherry-Glazed Pork Roast

  • 14-ounce jar of cherry preserves
  • 1/4 cup red wine vinegar
  • 3 tablespoons light corn syrup (Karo)
  • 1/4 teaspoon salt
  • 1/4 teaspoon cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves
  • 3 tablespoons slivered almonds, toasted
  • 3 pound boneless pork roast
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
Preheat oven to 325°F.

Combine first seven ingredients in a small saucepan. Bring to a boil; reduce heat, and simmer 2 minutes. Add almonds.

Sprinkle roast with salt and pepper. Place roast, fat side up, on rack in a shallow roasting pan. Bake, uncovered, at 325°F for 45 minutes or until browned. Brush with cherry mixture; turn roast, and brush with cherry mixture. Insert meat thermometer, making sure it does not touch fat.

Bake, uncovered, an additional 20 minutes or until thermometer registers 160°F, basting frequently with cherry mixture. Let stand 10 to 15 minutes before slicing.

Recipe editor

Note: Garnish, if desired, with celery leaves and whole, unshelled almonds.

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