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.