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

Roast Pork Tenderloin with Cherry-Cranberry Glaze

2 whole pork tenderloins, (a total of about 1 1/2 to 2 pounds)
1 (16-ounce) can unsweetened tart pie cherries
1/2 cup cherry-flavored juice
4 teaspoons cornstarch
1/4 cup firmly packed brown sugar
1/2 cup dried cranberries
1 teaspoon yellow mustard

1. 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°-160°F. Pour glaze evenly over tenderloins during last 10 minutes of roasting time. Serve tenderloins sliced.
2. 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.

Makes 6 servings.

Nutrition Facts: Calories 290 calories Protein 32 grams Fat 8 grams Sodium 90 milligrams Cholesterol 100 milligrams Saturated Fat 2 grams Carbohydrates 27 grams

Recipe and photograph provided courtesy of Pork, The Other White Meat.

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