Roast Pork Tenderloin with Cherry-Cranberry Glaze

Roast Pork Tenderloin with Cherry-Cranberry Glaze
Makes 4 Servings

2 ea pork tenderloins (total of about 1 1/2 - 1 lb)
16 oz unsweetened tart cherries
cherry-flavored juice
4 tsp cornstarch
1/4 c brown sugar
1/2 c cranberries, Dried
1 tsp yellow mustard

Heat oven to 425°F. 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 160°F. 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 tbsp 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.[u]