A nicely spiced cherry glaze adds a wonderful flavor to this GERD friendly recipe. The pork roast makes a colorful centerpiece for parties, family dinners and potlucks. It looks elegant, yet it’s simple to prepare. We pour some spiced cherries over the pork and baste it while it roasts, which brings it to a juicy perfection. Almonds are then added to the remaining cherry mixture for a crunchy delicious topping. And if there are any leftovers, be sure to use them in a cold sandwich another day. Enjoy!
- 3 pound boneless Pork Roast
- 14 ounce Jar of Cherry Preserves
- 1/4 Cup red wine vinegar
- 3 TBSP Light corn syrup
- 1/4 tsp ground cinnamon
- 1/4 tsp cloves
- 1/4 tsp ground ground nutmeg
- 3 TBSP slivered almonds
- 1/4 tsp black pepper
- Combine preserves, vinegar, corn syrup, cinnamon and cloves in a small sauce pan.
- Bring to a boil, reduce heat and simmer for 1 minute.
- Sprinkle Roast with pepper (salt is optional).
- Place in preheated 350 degree oven and roast until done at a temperature of 150.
- Remove and let rest for 3 minutes before carving.
- After 15 minutes of roasting, pour I/2 cup cherry mixture over the roast.
- Baste the roast again after and additional 15 minutes.
- Add almonds to the cherry mixture. Heat and serve on top of the pork slices.
Nutritional Ingredients – per 1/3 pound serving and 2 TBSP cherry mixture: Calories 254, Sat fat 2 g, sodium 138 mg