Ready in 45 minutes
Serve this festive tenderloin dish with a spinach salad, mashed potatoes and warm breadsticks.
Heat oven to 425 degrees F. Season pork tenderloin with salt and pepper; roast in shallow roasting pan for 20-30 minutes, until internal temperature, measured with a meat thermometer, reads 155-160 degrees 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.
Republished with permission, National Pork Board
Chocfanatic 2y agoI reduced brown sugar to 1 tbs, added 1/4 tsp Chipotle pepper spice, & 1 tbs balsamic vinegar. Also seasoned & seared tenderloins prior to roasting for better flavor/appearance. Could serve sauce with chicken breasts, ham, or pork chops. Delicious! Will add to rotation
billmc44 3y agoThis is GOOD! I made it for Picky Wife and her mom last night. Both of them really liked it. The recipe is also simple to cut down. The tenderloin simply roasted turned out very tender and juicy. I made the glaze using fresh red cherries and CranCherry for the juice, and it turned out beautifully. Don't forget the 1 teaspoon of yellow mustard - it gives the rather sweet glaze a perfect zingy pop. It is a festive dish - I'm using it the next time we have guests for dinner.
tyson 10y agoRepublished with permission, National Pork Board [I posted this recipe.]