Roasted Pork Tenderloin with Cherry SauceSusan Ehrenberger Crawford
This is an easy, elegant, and very tasty entree. It pairs well with steamed brown rice and green beans almondine.
- 2 pork tenderloins (about 2 lbs.)
- 1 16-oz. can unsweetened tart red cherries, drained, juice reserved.
- 1/2 - 1 cup cherry juice
- 4 tsp. cornstarch
- 1/4 cup brown sugar
- 1 tsp. Dijon mustard
- 1 T. olive oil
- Salt and pepper to taste
Pork tenderloin is very versitile. Follow this recipe using any kind of chutney or sauce you like.
Source: Susan Ehrenberger Crawford