Cherry Glazed Pork Roast

• 1 (14 oz.) jar low-sugar cherry preserves
• 1/4 c. red wine vinegar
• 3 Tbsp. light corn syrup
• 1/4 tsp. salt
• 1/4 tsp. ground cinnamon
• 1/4 tsp. ground ginger
• 1/4 tsp. ground cloves
• 3 Tbsp. slivered almonds, toasted
• 1 (3 lb.) boneless pork loin roast
• 1/4 tsp. salt
• 1/4 tsp. pepper
• celery leaves (garnish)

1. Combine first seven ingredients in a small saucepan.
2. Bring mixture to a boil; reduce heat and simmer two minutes.
3. Add slivered almonds.
4. Sprinkle roast with salt and pepper.
5. Place roast, fatty side up, on rack in shallow roasting pan.
6. Bake, uncovered, at 325u0b0 for 45 minutes or until browned.
7. Brush with cherry mixture; turn roast and brush with cherry mixture.
8. Insert meat thermometer, making sure it does not touch fat.
9. Bake, uncovered, an additional 20 minutes or until thermometer registers 160u0b0, basting frequently with cherry mixture.
10. Let stand 10 to 15 minutes before slicing.
11. Garnish, if desired.
12. Yields 10 servings of 3.5 ounces each.

preserves, red wine vinegar, light corn syrup, salt, ground cinnamon, ground ginger, ground cloves, slivered almonds, pork loin roast, salt, pepper, celery

Taken from www.cookbooks.com/Recipe-Details.aspx?id=996974 (may not work)