Roast Pork Tenderloin with Cherry Cranberry Glaze

Preheat oven to 425 degrees F. Drain cherries, reserving juice. Add enough cherry juice to make one cup. In a small bowl, stir cornstarch into 2 tablespoons juice. In a small saucepan, combine cornstarch mixture with remaining juice, cherries, brown sugar and cranberries. Simmer, stirring, until mixture boils and thickens; stir in mustard.

Season pork tenderloin with salt and pepper; place in shallow roasting pan, roast for about 20 to 30 minutes or until internal temperature, measured with a meat thermometer inserted in center, reads 155 to160 degrees F. Pour glaze evenly over tenderloins during last 10 minutes of roasting time. Serve tenderloins sliced.