Chyrel's Recipes From Friends

Roast Pork Tenderloin with Cherry-Cranberry Glaze Recipe


Roast Pork Tenderloin with Cherry-Cranberry Glaze
Posted by: Tuddles  Sun, 20 Mar 2005, at 3:16 p.m.
 
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 tsp. cornstarch
1/4 Cup brown sugar
1/2 Cup dried cranberries
1 tsp. yellow mustard

Heat oven to 425F. 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 155-160F.
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.

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