Cherry-Glazed Roast Pork

• 1 boneless rolled pork loin roast (3 to 4 pounds)
• 1/2 teaspoon salt, divided
• 1/4 teaspoon pepper
• 1 jar (12 ounces) cherry preserves
• 1/4 cup cranberry-raspberry juice
• 2 tablespoons corn syrup
• 1/4 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon ground cloves

1. Place roast fat side up on a rack in a shallow roasting pan. Sprinkle with 1/4 teaspoon salt and pepper. Bake, uncovered, at 350u0b0 for 40 minutes.
2. In a small saucepan, combine the preserves, juice, corn syrup, spices and remaining salt. Bring to a boil. Reduce heat; simmer for 5 minutes. Pour 1/2 cup sauce over roast. Bake 20 minutes longer or until a thermometer reads 145u0b0. Let meat stand for 10 minutes before slicing.
3. Scrape up browned bits and pan drippings; add to remaining sauce. Cook and stir until heated through. Serve with roast.

rolled pork, salt, pepper, cherry preserves, cranberryraspberry juice, corn syrup, ground cinnamon, ground nutmeg, ground cloves

Taken from www.tasteofhome.com/recipes/cherry-glazed-roast-pork/ (may not work)