Ham Jambalaya


2 whole pork tenderloins, a total of about 2 pounds

1 16-oz can unsweetened tart cherries

Cherry-flavor juice

4 teaspoons cornstarch

1/4 cup brown sugar

1/2 cup dried cranberries

1 teaspoon yellow mustard 



1) Heat oven to 425 degrees F. Season pork tenderloin with salt and pepper; roast in shallow roasting pan for 20-30 minutes, until internal temperature, measured with a meat thermometer, reads 155-160 degrees F.

2) Pour glaze evenly over tenderloins during last 10 minutes of roasting time. Serve tenderloins sliced.

Glaze Directions:

1) Drain cherries, reserving juice. Add enough cherry-flavored juice to make one cup.

2) In a small bowl, stir cornstarch into 2 tablespoons juice. In small saucepan, combine cornstarch mixture with remaining juice, cherries, brown sugar and cranberries.

3) Cook, stirring, until mixture boils and thickens; stir in mustard.

Serves 8