Yields 10 servings.

1 (2 to 2 1/2 pound) boned and rolled pork loin roast
1/2 cup peach preserves
1 tablespoon Dijon mustard
1/2 teaspoon cinnamon

Preheat oven to 325 degrees F. Coat a roasting pan with cooking spray.

Unroll roast; trim visible fat. Re-roll and tie with heavy string at 1-inch intervals.

In a small saucepan, combine preserves, mustard and cinnamon; mix well.

Brush 1 tablespoon peach mixture over roast. Place on roasting pan; insert meat thermometer in the thickest portion of roast. Bake 1 hour and 45 minutes to 2 hours, or until thermometer registers 155 degrees F; baste once with peach mixture.

Remove from oven, tent with foil and let stand for 15 minutes; slice.

Boil the remaining peach mixture 2 minutes. Serve with roast.

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