1/4 cup red wine vinegar
3 tablespoons light corn syrup
1/2 teaspoon salt
1/4 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cloves
3 tablespoons slivered almonds, toasted
3 pounds boneless pork roast
1/2 teaspoon salt
1/4 teaspoon pepper
Preheat oven to 325 degrees. In a small saucepan, combine cherry jam, red wine vinegar, light corn syrup, salt, cinnamon, nutmeg, and cloves. Stir and bring to a boil, reduce the heat, and simmer for 2 minutes. Add toasted slivered almonds.
Sprinkle a boneless pork roast with salt and pepper; place fat-side up, on a rack in a shallow roasting pan. Brush with the cherry glaze and bake uncovered for 1 hour, or until browned. Baste with the cherry glaze and return to the oven for 20 minutes, or until the internal temperature registers 165 degrees. on a meat thermometer. Remove from the oven and let stand for 10 to 15 minutes before slicing.
Makes 8 servings.