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
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|Serving Size: 1 Serving (159g)|
|Recipe Makes: 8|
|Calories from Fat: 30 (15%)|
|Amt Per Serving||% DV|
|Total Fat 3.3g||4 %|
|Saturated Fat 1.1g||5 %|
|Monounsaturated Fat 1.2g|
|Polyunsanturated Fat 0.6g|
|Cholesterol 54.6mg||17 %|
|Sodium 55.4mg||2 %|
|Potassium 420.4mg||11 %|
|Total Carbohydrate 23.7g||7 %|
|Dietary Fiber 1.2g||5 %|
|Sugars, other 22.5g|
|Protein 17.9g||26 %|
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Calories per serving: 194
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