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
  1. Preheat oven to 325°F.
  2. Combine first seven ingredients in a small saucepan.
  3. Bring to a boil; reduce heat, and simmer 2 minutes.
  4. Add almonds.
  5. Sprinkle roast with salt and pepper.
  6. Place roast, fat side up, on rack in a shallow roasting pan.
  7. Bake, uncovered, at 325°F for 45 minutes or until browned.
  8. Brush with cherry mixture; turn roast, and brush with cherry mixture.
  9. Insert meat thermometer, making sure it does not touch fat.
  10. Bake, uncovered, an additional 20 minutes or until thermometer registers 160°F, basting frequently with cherry mixture.
  11. Let stand 10 to 15 minutes before slicing.

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

Kitchen tools you'll need for Cherry-Glazed Pork Roast:
Meat Thermometer, Roasting Pans

Ready in: 1 Hr 37 Min

Recipe editor Patricia Mitchell