Instructions

1. Preheat the oven to 425 degrees F.

2. Stir the olive oil, dried rosemary and salt in a small bowl to blend. Place the pork loin in a heavy roasting pan. Spread the oil mixture over the pork to coat completely.

3. Roast the pork loin in the oven on a middle rack until an instant-read meat thermometer inserted in the center of the pork registers 135 degrees. This should take about 45 to 50 minutes depending on the size and thickness of the pork loin. At this point, remove the pork loin from the oven. Using a spoon or rubber brush, coat the top of the pork loin in the cherry preserves, using more if needed.

4. Place the pork loin back into the oven to finish cooking until the temperature registers 145 degrees F, about 10 to 15 more minutes. Be careful to not let the jam burn as it drips into the pan.

5. Allow the pork to rest in the pan for about 20 minutes before transferring to a cutting board. Using a large sharp knife, cut the pork crosswise into 1/4-inch-thick slices. Arrange the pork slices on a platter, garnishing with herbs if desired. In the baking dish, there should be pork juices mixed with remnants of the jam – mix together and drizzle over the pork for a delicious sauce.