Roast Pork Tenderloin With Cherry-Cranberry Glaze

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