Cherry-Glazed Pork Tenderloin Recipe

Cherry-Glazed Pork Tenderloin Recipe photo by Taste of Home

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“My tangy, glazed tenderloin is so simple to prepare. I serve it with roasted sweet potatoes and apples, a salad and French bread for a festive Sunday dinner.” —Sandra Kennedy, Atlanta, Texas

This recipe is:

Diabetic Friendly

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Cherry-Glazed Pork Tenderloin Recipe

Prep: 20 min. Bake: 35 min.

Yield: 6 Servings

20 35 55

Ingredients

1 cup cherry juice blend
2 tablespoons brown sugar
1 tablespoon soy sauce
1 teaspoon cornstarch
1/2 teaspoon ground ginger
2 pork tenderloins (3/4 pound each)
1/2 teaspoon salt
1/2 teaspoon pepper

Directions

In a small saucepan, combine the cherry juice, brown sugar, soy sauce, cornstarch and ginger. Bring to a boil. Reduce heat; simmer, uncovered, for 8-10 minutes or until slightly thickened, stirring occasionally.
Meanwhile, place tenderloins on a rack in a foil-lined roasting pan; sprinkle with salt and pepper. Set aside 1/4 cup glaze for serving. Spoon half of the remaining glaze over pork.
Bake, uncovered, at 425° for 35-40 minutes or until a meat thermometer reads 160°, basting occasionally with remaining glaze. Let stand for 5 minutes before slicing. Serve with reserved glaze. Yield: 6 servings.

Nutritional Facts 3 ounces cooked pork with 2 teaspoons glaze equals 173 calories, 4 g fat (1 g saturated fat), 63 mg cholesterol, 398 mg sodium, 10 g carbohydrate, trace fiber, 23 g protein. Diabetic Exchanges: 3 lean meat, 1/2 starch.

Originally published as Cherry-Glazed Pork Tenderloin in Country Woman December/January 2009, p28