3 lb pork loin roast
12 oz cherry preserves
2 tb light corn syrup
1/4 cup red wine vinegar
1/4 tsp salt
1/4 tsp cinnamon; ground
1/4 tsp nutmeg; ground
1/4 tsp cloves; ground
3 tbsp slivered almonds; toasted
Salt and pepper to taste

Rub the roast with a little salt and pepper. Place it on a rack, in a shallow baking pan. Roast uncovered in a 325 degree oven for about 2 to 2 1/2 hours.
Meanwhile, combine cherry preserves, corn syrup, vinegar, salt, cinnamon,nutmeg and cloves. Heat to boiling,stilling frequently. Reduce the heat and simmer 2 minutes more.
Add toasted almonds. Keep the sauce warm. When meat has roasted for the above time, spoon enough hot cherry sauce over the roast to glaze. Return to the oven for about 30 minutes more, or till meat thermometer reads 170 degrees. Baste roast with sauce several times during last 30 minutes. Pass remaining sauce with the roast.