Roast Pork Tenderloin With Cherry-Cranberry Glaze

Yield: 4 Servings

* 2 ea pork tenderloins (total of about 1 1/2 - 1 lb )
* 16 oz unsweetened tart cherries
* cherry-flavored juice
* 4 t cornstarch
* 1/4 c brown sugar
* 1/2 c cranberries,Dried
* 1 t yellow mustard

Heat oven to 425. Season pork tenderloins with salt and pepper; roast in shallow roasting pan for 20 to 25 minutes; until internal temperature, measured with a meat thermometer, reads 155 to 160F.

Pour glaze evenly over tenderloins during last 10 minutes of roasting time. Serve tenderloins sliced.

Glaze: Drain cherries, reserving juice. Add enough cherry-flavored juice to make one cup. In a small bowl, stir cornstarch into 2 tablespoons juice. In small saucepan, combine cornstarch mixture with remaining juice, cherries, brown sugar, and cranberries.

Cook, stirring, until mixture boils and thickens; stir in mustard.

Yield: 4-6 servings