1 (16-ounce) can unsweetened tart cherries
Cherry juice
4 teaspoons cornstarch
1/4 cup firmly packed light brown sugar
1/2 cup dried cranberries
1 teaspoon yellow mustard
2 whole pork tenderloins (about 1 1/2 pounds)
Salt and pepper to taste


1. Preheat oven to 425 degrees F. Drain cherries, reserving juice. Add enough cherry juice to make one cup. In a small bowl, stir cornstarch into 2 tablespoons juice. In a small saucepan, combine cornstarch mixture with remaining juice, cherries, brown sugar and cranberries. Simmer, stirring, until mixture boils and thickens; stir in mustard.
2. Season pork tenderloin with salt and pepper; place in shallow roasting pan, roast for about 20 to 30 minutes or until internal temperature, measured with a meat thermometer inserted in center, reads 155 to160 degrees F. Pour glaze evenly over tenderloins during last 10 minutes of roasting time. Serve tenderloins sliced.

Serve this festive tenderloin dish with a spinach salad, mashed potatoes and warm breadsticks.

Roast Pork Tenderloin with Cherry Cranberry Glaze
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