Rub loin roast with a little salt and pepper. Place the meat on rack in a shallow roasting pan. Roast, uncovered, in a 325 degree F oven for 1-1/2 to 1 3/4 hours or until thermometer registers 155 degree F.
Meanwhile, in a small saucepan combine the cherry preserves, red wine vinegar, corn syrup, cinnamon, nutmeg, cloves, and the 1/4 teaspoon salt. Cook and stir until mixture boils; reduce heat. Simmer, uncovered, for 3 to 5 minutes or until slightly thickened. Stir in the almonds. Keep the sauce warm.
Spoon some of the sauce over the roast to glaze the last 5 minutes of roasting. Cover meat with foil and let stand 15 minutes. The temperature of the meat after standing should be 160 degree F. Reheat remaining glaze; pass with meat. Makes 8 servings.