Cherry Almond Glazed Pork

3 hours Prep: 15 minutes Cook: 3 hours

571 calories per serving view nutrition facts

6 servings suggest servings

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Ingredients

3	pounds	pork loin roast
12	ounces	cherry preserves
2	tablespoons	corn syrup, light
1/4	cup	red wine vinegar
1/4	teaspoon	salt
1/4	teaspoon	cinnamon, ground
1/4	teaspoon	nutmeg
1/4	teaspoon	cloves, ground
3	tablespoons	almonds	toasted
1	x	black pepper	to taste
1	x	salt	to taste

Directions

Rub the roast with a little salt and pepper.

Place it on a rack, in a shallow baking pan.

Roast uncovered in a 325 degrees F. 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 F.

Baste roast with sauce several times during last 30 minutes.

Pass remaining sauce with the roast.

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Nutrition Facts

Serving Size 248g

Amount per Serving

Calories 571 51% of calories from fat

	% Daily Value*
Total Fat 32.0g	49%
Saturated Fat 12.0g	58%
Trans Fat 0.0g
Cholesterol 182mg	61%
Sodium 247mg	10%
Total Carbohydrate 6.0g	2%
Dietary Fiber 0.0g	2%
Sugars 2.0g
Protein 60.0g	121%

Vitamin A	0%		Vitamin C	4%
Calcium	7%		Iron	14%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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Something is missing in the following instructions!: "Turn dough out onto a floured surface; flatten it out; shape it into a round, shallow loaf. Place loaf on a lightly oiled baking sheet, brush dough with oil & let it rise in a warm spot until the dough holds an imprint when gently touched (about 30 minutes)." Where are the steps for 1)letting the dough rest 2)kneading? 3)do you just let it rise once until it holds an imprint? does that mean let it double, then just pop it in the oven? Please, if this is your recipe or you have tried it, let us all know how the details. I tried this recipe with rapid rise yeast and I think the yeast foamed too quickly before I could get it mixed in. The ingredients taste great and are super healthy, but I got a very minimal rise out of the dough even after lettting it rise 3 times the suggested time...so something is missing here. thanks, Boomerz

Reviewed by boomerz