Roast Pork with Cherry sauce

[Grampa & Gramma]

Before Rusty left we had a family dinner and made a pork roast with cherry sauce, and several of the attendees asked about the sauce. It is a recipe we got from Liz Hite some years ago:
We roasted a 6 lb. rolled roast, but have used the same recipe for the tenderloins we get at Costco, two to a package/the two package unit. I cooked the larger roast at 350 F for 40 minutes a pound, probably the same for the smaller tenderloins, to an internal temperature of 180 to 185 F. Check these times and temps with your own cook book to be sure. You could probably do these on the Barbie if you haven’t run out of gas!
The sauce is as follows:
1 10oz jar cherry preserves (with whole cherries in it!)
¼ Cup red wine
2 tablespoons light corn syrup
¼ teaspoon each ground cinnamon, nutmeg, and cloves
Combine these, bring to a boil, and simmer 5 minutes or so.
You can “slather” the roast with the sauce and baste occasionally while roasting,
or you can wait and serve the sliced pork with sauce on top. I prefer this because the sugary sauce makes a real hard-to-clean-up mess in the bottom of the roasting pan. (You might avoid this by putting a sheet of foil in the pan. I haven’t tried this!) You would avoid the problem by cooking on the Barbie! Using a meat thermometer is recommended so the roast remains moist and not overcooked. I prefer to sprinkle each serving with slivered almonds (1/4 to ½ cup) but you could also add them to the sauce after it is cooked.