Ingredients Jump to Instructions ↓

  1. 1 (16-ounce) can unsweetened tart cherries Cherry juice 4 teaspoons cornstarch 1/4 cup firmly packed light brown sugar 1/2 cup dried cranberries 1 teaspoon yellow mustard 2 whole pork tenderloins (about 1 1/2 pounds) Salt and pepper to taste

Instructions Jump to Ingredients ↑

  1. 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.

  2. 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.


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