Cherry Almond Glazed Pork
Yield
6 servingsPrep
15 minCook
3 hrsReady
3 hrsTrans-fat Free, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3 | pounds |
pork loin roast
|
|
| 12 | ounces |
cherry preserves
|
* |
| 2 | tablespoons |
light corn syrup
|
|
| ¼ | cup |
red wine vinegar
|
|
| ¼ | teaspoon |
salt
|
|
| ¼ | teaspoon |
cinnamon
|
|
| ¼ | teaspoon |
nutmeg
|
|
| ¼ | teaspoon |
cloves, ground
|
|
| 3 | tablespoons |
almonds
toasted |
|
| 1 | x |
black pepper
to taste |
*
|
| 1 | x |
salt
to taste |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1.4 | kg |
pork loin roast
|
|
| 346.8 | ml/g |
cherry preserves
|
* |
| 3E+1 | ml |
light corn syrup
|
|
| 59 | ml |
red wine vinegar
|
|
| 1.3 | ml |
salt
|
|
| 1.3 | ml |
cinnamon
|
|
| 1.3 | ml |
nutmeg
|
|
| 1.3 | ml |
cloves, ground
|
|
| 45 | ml |
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℉ (160℃). oven for about 2 to 2½ hours.
Meanwhile, combine cherry preserves, corn syrup, vinegar, salt, cinnamon, nutmeg and cloves.
Heat to boiling, stirring 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 until meat thermometer reads 170 degrees F.
Baste roast with sauce several times during last 30 minutes.
Pass remaining sauce with the roast.
