Pork: Pork Dishes: Roast Pork Tenderloin with Cherry-Cranberry Glaze

Please your guests with this festive, colorful, yet easy-to-prepare entrée.

Author: The National Pork Board
Date: October 09, 2007

Serves: 8 person(s)

Preparation Time: 10 mins
Cooking Time: 45 mins


    2 whole lean pork tenderloins (about 2 pounds total)
    1 can (16 oz) unsweetened tart cherries, reserving the juice
    3/4 cup cherry juice or cherry-flavored juice (approximate amount)
    4 tsp cornstarch
    1/4 cup brown sugar
    1/2 cup dried cranberries
    1 tsp yellow mustard


    Preheat oven to 425ºF.

    ROAST: Season pork tenderloin with salt and pepper. In preheated oven, roast in shallow roasting pan for 20 to 30 minutes, until internal temperature, measured with a meat thermometer, reads 155 to 160ºF. Pour glaze evenly over tenderloins during last 10 minutes of roasting time. Serve tenderloins sliced.

    GLAZE: Drain cherries, reserving juice. To this, add enough cherry-flavored juice making a total of 1 cup juice. 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.

Nutritional Information
(Per Serving)

Calories:223 cals
Kilojoules:934 kJ
Fat:4.0 g
Carbohydrates:21.5 g
Protein:24.4 g
Cholesterol:74.0 mg
Sodium:72 mg
Saturated Fat:1.3 g
Fiber:1.0 g
Calcium:18.0 mg
Total Sugars:16.5 g

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