posted by Terrytx 11-05-98 7:47 AM
* Exported from MasterCook *
Cherry-Almond Pork
Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Pork
Amount Measure Ingredient -- Preparation Method
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1 (3 lb.) boneless pork roast
salt and pepper
1 (10 oz.) jar cherry preserves
1/4 cup red wine vinigar
2 tbl.. light corn syrup
1/4 tsp. each salt, ground cinnamon, ground cloves
1/4 cup toasted slivered almonds
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 thermometer and 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 until it boils, reduce heat and simmer for about 2 minuites stir occasionally.
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 thermometer reaches safe eating temp(170). Occasionally spoon more glaze over meat as it cooks.
Remove roast using 2 spatulas to carving 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 minutes before carving.
Pour little glaze over carved roast and serve.