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