CHERRY-GLAZED LOIN OF PORK

1 (5 lb) pork loin roast
salt
1 (16-oz) can sour red cherries
2 tbsp all-purpose flour
1/4 tsp dry mustard
1/4 cup brown sugar, firmly packed
1 clove garlic, minced
10 whole cloves
3 tbsp vinegar

Preheat oven to 325 degrees F.

Season roast to taste with salt.

Drain cherries, reserving juice, pour juice into a 2-quart baking pan.

Combine flour, mustard, 1/2 tsp salt, brown sugar, garlic, and cloves. Add vinegar, mixing well. Add to cherry juice in pan, mixing until smooth.

Place roast, fat side up, in pan with sauce.

Bake at 325 degrees F for 3 1/2 to 4 hours or until done, basting frequently with sauce. Add cherries during last 30 minutes of baking; spoon sauce over cherries to glaze.

Remove meat to platter; slice and pour sauce over slices.

Servings: 10
Source: Newspaper Clippings