Instructions: Sprinkle roast with seasonings. Place roast, fat side up, on rack in a shallow roasting pan. Insert meat thermometer into thickest part of meat.

Bake at 325 degrees for 1 1/2 to 2 hours or until meat thermometer registers 160 degrees (30 to 35 minutes per pound).

Drain cherries; reserve liquid, and add water to make 3/4 cup, if necessary. Tie cloves and cinnamon in a cheesecloth bag. Combine 1/2 cup cherry liquid, sugar, vinegar and spice bag in a saucepan. Bring to a boil; reduce heat, and simmer, uncovered, 10 minutes. Remove spice bag.

Combine cornstarch and remaining 1/4 cup cherry liquid; stir into hot liquid. cook over medium heat, stirring constantly, 1 minute or until thickened and bubbly. Stir in cherries, lemon juice, butter and red coloring.

Place roast on a platter; if desired, garnish with kale and lemon wedges and rind. Serve with sauce.

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