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   Cherry Glazed Roast Pork

 

Rub roast with salt and pepper. Place on rack in a shallow baking pan. Roast uncovered at 325 degrees for 2 hours.

While roast is cooking combine all ingredients, except almonds, in a saucepan. Heat to boiling, stirring frequently. Reduce heat and simmer 2 minutes. Add almonds and keep sauce warm.

After 2 hours roasting time, spoon enough hot cherry sauce over roast to glaze. Return roast to oven and baste often with sauce for 30 minutes or until meat is ready to serve. Serve remaining sauce with roast.
Serves 8.

 

 Cherry Glazed Pork Roast

 

14 ounces cherry jam

1/4 cup red wine vinegar

3 tablespoons light corn syrup

1/2 teaspoon salt

1/4 teaspoon cinnamon, ground

1/4 teaspoon nutmeg, ground

1/4 teaspoon cloves

3 tablespoons slivered almonds, toasted

3 pounds boneless pork roast

1/2 teaspoon salt

1/4 teaspoon pepper

  1. Preheat oven to 325°F.
  2. 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.
  3. 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°F. on a meat thermometer. Remove from the oven and let stand for 10 to 15 minutes before slicing.
  4.  

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