Roast Pork Tenderloin With Cherry Cranberry Glaze
Contributed by: NAPSA
Prepare An Elegant, Festive Holiday Feast Without All The Fuss (NAPSI) - Creating a spectacular holiday meal doesn't have to mean spending time cooped up in the kitchen while your guests socialize without you. This year, choose an easy, yet elegant menu that allows you to join the fun and spend more time with family and friends.
- 2 whole pork tenderloins (each about 1 pound)
- 1 16-oz can unsweetened tart cherries
- Cranberry Juice (10 oz. container)
- 4 teaspoons cornstarch
- 1/4 cup brown sugar
- 1/2 cup dried cranberries
- 1 teaspoon yellow mustard
Heat oven to 425 degrees F.
Season pork tenderloins with salt and pepper. Roast pork in shallow roasting pan for 20 to 25
minutes, or until internal temperature measured with a meat thermometer reads 155 to 160
degrees F. Pour glaze evenly over tenderloins during the last 10 minutes of roasting time. Serve
Glaze: Drain cherries, reserving juice. In a small bowl, stir 2 tablespoons reserved juice into
cornstarch. Add remaining reserved juice to one cup liquid measure; add enough cranberry juice
to make one cup. In small saucepan, combine cornstarch mixture, juice, cherries, brown sugar and
cranberries. Cook, stirring until mixture boils and thickens; stir in mustard.
Suggested side dishes:
Spinach Salad, Mashed Potatoes, Warm Bread Sticks, Pumpkin Pie with Whipped Cream Topping.
Serving Size: Serves 4 to 6
Nutritional Information: Per Three-ounce Serving: Calories: 220; Protein: 24g; Fat; 4.1g; Sat. Fat: 1.5g; Sodium: 70mg; Cholesterol 75mg.