This one is very good

Cherry-Almond Pork

1 3 lb. boneless pork roast
salt & pepper

1 10 oz. jar cherry preserves (i 1 1/2 x the sauce to use up whole 18 oz bottle
not good on toast ....)
1/4 cup red wine vinigar (yes you need this type)
2 TLBS. light corn syrup
1/4 tea. each salt, ground cinnamon, ground cloves

1/4 cup toasted slivered almonds (toast in oven yourself)

rub roast with a little salt and pepper, cover all sides of roast and press in with hands as you do.

place roast fat side down on a roast rack (wire cake cool rack will work over 9x13 pan) in a shallow pan. if ribs are on roast no rack is needed.

insert meat therm. as norma fat center ect ...

roast uncovered in a 325 degree oven for aobut 2 1/2 hours. this is known as a dry roast method. you can only do this succesfully with tender cuts such as a
loin :)

Prepare the glaze combine all of the latter ingredients with out nuts in a sauce pan. cook and stir mixture untill it boils reduce heat and simmer for aobut 2 minuites stirr occationally (or like me all the time:) Add the toasted nuts. keep mixture warm. 1/2 hour before serving time (approx 3 hours total)carefully spoon some of the warm mix over the roast. continue cooking another 1/2 hour or till therm reaches safe eating temp (170) occationally spoon more glaze over meat as it cooks.

remove roast useing 2 spatulas to carve board. Do not use forks as that will allow you to loose the juices ... To allow these good juices to set let the roast stand for 15 min. before carving. REALLY do this, i say if a dish has
enough flavor it does not need to be piping hot and the glaze will rewarm :)

pour little glaze over carved roast for presentaion then pass the rest at the table. if roast is tied cut before carving ...