Roast Pork Tenderloin With Cherry-Cranberry Glaze
2 ea pork tenderloins (total of about 1 1/2 1 lb )
16 oz unsweetened tart cherries
4 t cornstarch
1/4 c brown sugar
1/2 c cranberries, Dried
1 t yellow mustard
Heat oven to 425. Season pork tenderloins with salt and pepper; roast in shallow roasting pan for 20 to 25 minutes; until internal temperature, measured with a meat thermometer, reads 155 to 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.
Wisconsin State Fair