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Roast Pork Tenderloin With Cherry-Cranberry Glaze


      Yield: 4 Servings


      2 ea pork tenderloins (total of about 1 1/2 - 1 lb )

     16 oz unsweetened tart cherries

           cherry-flavored juice

      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.


Yield:  4-6 servings



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