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Cherry-Glazed Pork Tenderloin

 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 ServingsPrep: 20 min. Bake: 35 min.


  • 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


  • 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,

2 of 2

Cherry-Glazed Pork Tenderloin (continued)

Nutritional 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.