Please your guests with this festive, colorful, yet easy-to-prepare entrée.
Author: The National Pork Board
Serves: 8 person(s)
Preparation Time: 10 mins
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
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.
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