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Ingredients
US|METRIC
8 SERVINGS
- 2 whole pork tenderloin (a total of about 2 pounds)
- 16 oz. tart cherries (unsweetened)
- cherry-flavor juice
- 4 tsp. corn starch
- 1/4 cup brown sugar
- 1/2 cup dried cranberries
- 1 tsp. prepared mustard
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Directions
- 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.
NutritionView More
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220Calories
Sodium
Fat
Carbs
Fiber
Potassium
Calories220Calories from Fat45 |
% DAILY VALUE |
Total Fat5g8% |
Saturated Fat1.5g8% |
Trans Fat |
Cholesterol85mg28% |
Sodium80mg3% |
Potassium630mg18% |
Protein29g |
Calories from Fat45 |
% DAILY VALUE |
Total Carbohydrate15g5% |
Dietary Fiber1g4% |
Sugars11g |
Vitamin A15% |
Vitamin C10% |
Calcium2% |
Iron8% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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