Roast Pork With Cherry-Almond Glaze

• 1 boneless whole pork loin roast (3-1/2 pounds)
• 1 teaspoon salt
• 1 jar (12 ounces) cherry preserves
• 1/4 cup cider vinegar
• 2 tablespoons light corn syrup
• 1/4 teaspoon each ground cinnamon, nutmeg and cloves
• 1/4 cup slivered almonds

1. Sprinkle roast with salt; place on a rack in a shallow roasting pan. Bake, uncovered, at 350u0b0 for 30 minutes.
2. In a small saucepan, bring the preserves, vinegar, corn syrup and spices to a boil. Reduce heat; simmer, uncovered, for 2 minutes. Set aside 3/4 cup for serving. Stir almonds into remaining mixture.
3. Brush roast with some of the glaze. Bake 35-50 minutes longer or until a thermometer reads 160u0b0, brushing frequently with remaining glaze. Let stand for 10 minutes before slicing. Serve with reserved cherry mixture.

pork loin, salt, cherry preserves, cider vinegar, light corn syrup, ground cinnamon, almonds

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