Roast Pork Tenderloin with Cherry-Cranberry Glaze

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.