1 (4 lb) pork loin, rolled, boned and tied
1 (12 oz) jar cherry preserves
2 tbsp light corn syrup
1/4 cup red wine vinegar
1/4 tsp salt
1/4 tsp ground cinnamon
1/4 tsp ground nutmeg
1/4 tsp ground cloves
1/4 cup slivered toasted almonds
salt and pepper to taste
Rub roast with salt and pepper. Place on rack in shallow pan. Roast uncovered at 325 degrees for 1 to 2 1/2 hours. While meat is roasting, combine remaining ingredients, except almonds. Heat to boiling, simmer 2 minutes. Add almonds. Keep sauce warm. Remove roast, spoon enough sauce over meat to glaze. Return to oven for 30 minutes or more. Baste several times. Serve remaining sauce with sliced roast.
Good morning, Marilyn. This sounds REALLY good! I've done a pork loin with apricot, but cherry sounds even better! Have a great day.
ReplyDeleteDefinitely Yum!! Have a wonderful day Marilyn, Cathy in Webster
ReplyDeleteGood Morning Angela,
ReplyDeleteThis does sound really good. I think with either cherry or apricot it would be great.
Hope you ave a great day, too,
Marilyn
Good Morning Tom,
ReplyDeleteI agree.
Marilyn
Good Morning Cathy,
ReplyDeleteDoes sound real good. Hope you have a wonderful day, too,
Marilyn
Jeans recipe really sounds good. May try it when company comes in Feb. Thank you, Jean.
ReplyDeleteThis looks delicious, a tasty winter dinner. Thanks!
ReplyDeleteMary
Hi dynnamae n,
ReplyDeleteWill see that Jean gets your message. The recipe does sound good.
Marilyn
Hi Mary,
ReplyDeleteJean was trying to get recipes that would be tasty during the winter. Will see she gets your message.
Marilyn
Looks like a really delicious recipe. Thank you.
ReplyDeleteHi,
ReplyDeleteWill see that Jean gets your message. Does sound delicious.
Marilyn