Roast Pork Tenderloin with Cherry-Cranberry Glaze

[susie]

This is so easy and it seems to be a hit every time! Can be made the day before and reheated:-)

Roast Pork Tenderloin with Cherry-Cranberry Glaze

2 whole pork tenderloins, a total of about 1 1/2-2 lbs.

Glaze:
1 16 oz. can unsweetened tart cherries
Cherry-flavor juice
4 teaspoon cornstarch (add more if you want it creamier☺)
1/4 Cup brown sugar
½+ Cup (heaping) dried cranberries
1 heaping teaspoon yellow mustard

Preheat oven to 425°F.
Season pork tenderloin with salt and pepper.
Roast in shallow roasting pan for 20-30 minutes.
Pour glaze evenly over tenderloins when the internal temperature is about 145°F.
(during last 10 minutes of roasting time.)
When done the internal temperature, measured with a meat thermometer,
should read 155-160°F.
Serve tenderloins thinly sliced (about ½ inch).

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.


www.astray.com/recipes/?show=Russian%20potato%20salad

[Deleted]

Our family loves pork and cranberries, so I'm pretty sure they'll want to try this recipe very soon!

[chili]

ohhhhhh that glaze sounds so good!!!!
i have never used cherries with cranberries.... hmmmmm i usually use orange, but might just have to give this a try!!! thank you!!!!
have you ever filleted your tenderloin, stuffed it with dressing, rolled it and then wrapped it in bacon??? that is really good as well
i think your cherry glaze would be great with turkey or chicken too!!! and with thanksgiving around the corner [next sunday ]
and here i was going to make egg rolls instead of turkey....hmmmm

[Karen W]

My mouth is watering just reading the recipe.

Karen

[susie]

Oct 3, 2010 20:02:25 GMT -5 chili said:

ohhhhhh that glaze sounds so good!!!!
i have never used cherries with cranberries.... hmmmmm i usually use orange, but might just have to give this a try!!! thank you!!!!
have you ever filleted your tenderloin, stuffed it with dressing, rolled it and then wrapped it in bacon??? that is really good as well
i think your cherry glaze would be great with turkey or chicken too!!! and with thanksgiving around the corner [next sunday ]
and here i was going to make egg rolls instead of turkey....hmmmm

That's a great idea! You could substitute orange juice for the cherry juice and maybe stir in mandarin oranges right at the end (to keep them whole). I have to take a friend a meal on Friday and I think I might try it:-) Thanks for the idea.

smiles,
susie