Roast Pork Tenderloin With Cherry-Cranberry Glaze - - Tulsa, Oklahoma - News, Weather & Sports

Roast Pork Tenderloin With Cherry-Cranberry Glaze

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2 whole pork tenderloins, a total of about 2 pounds

1 16-oz can unsweetened tart cherries

Cherry-flavor juice

4 teaspoons cornstarch

1/4 cup brown sugar

1/2 cup dried cranberries

1 teaspoon prepared mustard

  • Heat oven to 425 degrees F. Season pork tenderloin with salt and pepper; roast in shallow roasting pan for 20-27 minutes, until internal temperature, measured with a meat thermometer, reads 145 degrees F. Pour glaze evenly over tenderloins during last 10 minutes of roasting time. Allow to rest 5 minutes before slicing to serve.
  • 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.

Serves 8

Serving Suggestions: Serve this festive tenderloin dish with a spinach salad, mashed potatoes and warm breadsticks.

Nutrition Information: Calories: 210 calories, Protein: 24 grams, Fat: 4 grams, Sodium: 70 milligrams, Cholesterol: 75 milligrams, Saturated Fat: 1 grams, Carbohydrates: 19 grams, Fiber: 1 grams.

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