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- Heat oven to 425 degrees F. Season pork tenderloin with salt and pepper; roast in shallow roasting pan for 20-27 minutes, until internal temperature, measured with a meat thermometer, reads 145 degrees F. Pour glaze evenly over tenderloins during last 10 minutes of roasting time. Allow to rest 5 minutes before slicing to serve.
- Glaze: Drain cherries, reserving juice. Add enough cherry-flavored juice to make one cup. In a small bowl, stir cornstarch into 2 tablespoons juice. In small saucepan, combine cornstarch mixture with remaining juice, cherries, brown sugar and cranberries. Cook, stirring, until mixture boils and thickens; stir in mustard.