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Cherry-Glazed Pork Tenderloin
“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
6 Servings
Prep: 20 min. Bake: 35 min.
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.
Nutrition 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,
© Taste of Home 2012
2 of 2
Cherry-Glazed Pork Tenderloin
(continued)
Nutrition Facts:
10 g carbohydrate, trace fiber, 23 g protein.
Diabetic Exchanges:
3 lean meat, 1/2 starch.
Wine:
Light-Bodied White Wine: Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.
© Taste of Home 2012