Roast Pork Tenderloin with Cherry-Cranberry Glaze

Roast Pork Tenderloin with Cherry-Cranberry Glaze

Ready in 45 minutes
3 review(s) averaging 4. 100% would make again

Top-ranked recipe named "Roast Pork Tenderloin with Cherry-Cranberry Glaze"

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Serve this festive tenderloin dish with a spinach salad, mashed potatoes and warm breadsticks.

"This 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."

- billmc44

Ingredients

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2 whole pork tenderloins; a total of about 2 pounds
1 16-oz can unsweetened tart cherries
4 teaspoons Cornstarch
1/4 cup Brown sugar
1/2 cup Dried cranberries
1 teaspoon yellow mustard

Original recipe makes 8

Servings  

Preparation

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.

Notes

Republished with permission, National Pork Board

Credits

Added on Award Medal
Verified by stevemur
Calories Per Serving: 194 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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I 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
Chocfanatic 12 months ago
This 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.
billmc44 2 years ago
Republished with permission, National Pork Board [I posted this recipe.]
tyson 9 years ago
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