Cherry Glazed Pork Roast

Preheat oven to 425°. Rub roast with oil; sprinkle with salt and pepper.

Place in roasting pan.

Roast, basting occasionally with pan juices until meat thermometer inserted into thickest part away from bone register 165°, 50 to 55 minutes.

Meanwhile, combine cornstarch with 1 tablespoon water until smooth; set aside.

In small pot combine preserves, shallots, bourbon, molasses, soy sauce, ginger, coriander and pepper flakes.

Place over high heat; bring to a boil.

Reduce heat to medium; simmer 5 minutes.

Stir in reserved cornstarch mixture; cook, stirring until mixture thickens, 1 to 2 minutes.

Remove from heat.

Brush over roast every 5 minutes during last 15 minutes of roasting time.

Let stand 10 minutes before carving.

Serve with any remaining preserves mixture.