Ingredients
1 boneless rolled pork loin roast (3 to 4 pounds)1/2 teaspoon salt, divided1/4 teaspoon pepper1 jar (12 ounces) cherry preserves1/4 cup cranberry-raspberry juice2 tablespoons corn syrup1/4 teaspoon ground cinnamon1/4 teaspoon ground nutmeg1/4 teaspoon ground cloves
Preparation
Place roast fat side up on a rack in a shallow roasting pan. Sprinkle with 1/4 teaspoon salt and pepper. Bake, uncovered, at 350° for 40 minutes.
In a small saucepan, combine the preserves, juice, corn syrup, spices and remaining salt. Bring to a boil. Reduce heat; simmer for 5 minutes. Pour 1/2 cup sauce over roast. Bake 20 minutes longer or until a thermometer reads 145°. Let meat stand for 10 minutes before slicing.
Scrape up browned bits and pan drippings; add to remaining sauce. Cook and stir until heated through. Serve with roast.
