Ingredients Jump to Instructions ↓

  1. 2 whole pork tenderloins, (a total of about 1 1/2 to 2 pounds)

  2. 1 (16-ounce) can unsweetened tart pie cherries

  3. 1/2 cup cherry-flavored juice

  4. 4 teaspoons cornstarch

  5. 1/4 cup firmly packed brown sugar

  6. 1/2 cup dried cranberries

  7. 1 teaspoon yellow mustard

Instructions Jump to Ingredients ↑

  1. Heat oven to 425 °F (220°C). 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°-160°F. 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.


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