1 JAR
OF CHERRY PRESERVES
¼ TEASP GROUND CLOVES
¼
TEASP NUTMEG
¼
TEASP CINAMIMN
1 CUP PORT WINE
SALT AND PEPPER TO TASTE
4-5 LB PORK LOIN
COMBINE PRESERVES,CLOVES,NUTMEG,AND CINAMIMN
IN A SAUCE PAN AND HEAT TILL THE PRESEVES START TO BREAKDOWN. POUR THIS MIXTURE
OVER THE PORK LOIN AND LET SET(AT LEAST AN HOUR) TURNING OFTEN TO COAT. PLACE THE LOIN IN A DUTCH OVEN AND SALT AND
PEPPER TO TASTE.
POUR IN PORT WINE AND COOK AT 400º FOR 1HOUR
AND 15 MINUTES.