Ingredients
1 cup cherry juice blend2 tablespoons brown sugar1 tablespoon soy sauce1 teaspoon cornstarch1/2 teaspoon ground ginger2 pork tenderloins (3/4 pound each)1/2 teaspoon salt1/2 teaspoon pepper
Preparation
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 thermometer reads 160°, basting occasionally with remaining glaze. Let stand for 5 minutes before slicing. Serve with reserved glaze.
