Pork loin roast; boned, rolled and tied, (4 to 5 lb.)
1/2 Teelöffel
salt
1/2 Teelöffel
pepper
1 Prise
Dried thyme; crushed
1 Tasse
Cherry preserves
1/4 Tasse
red wine vinegar
2 Esslöffel
corn syrup light
1/4 Teelöffel
cinnamon
1/4 Teelöffel
nutmeg
1/4 Teelöffel
cloves
1/4 Teelöffel
Toasted slivered almonds
die Zubereitung:
Rub roast with mixture of salt, pepper and thyme. Place on rack in 13 x 9 x 2-inch baking pan. Roast uncovered in slow 325 degrees oven for about 2 1/2 hours. Meanwhile make sauce in small saucepan by combining cherry preserves, vinegar, corn syrup, cinnamon, nutmeg and cloves plus 1/2 teaspoon salt. Heat to boiling, stirring occasionally; reduce heat and simmer two minutes longer. Add toasted almonds. Spoon sauce over roast and continue roasting for about 30 minutes longer or until meat thermometer registers 170 degrees. Baste roast with sauce several times. Pass sauce with roast when served. Makes 10 to 12 servings.
