2 to 2 1/2 lbs. pork tenderloin roast
1/2 cup dried cherries
1 1/2 cups unsweetened applesauce
2 tblespoons frozen cranberry juice cocktail concentrate
2 tablespoons Dijon-style mustard
1/4 cup brown sugar
1 teaspoon cinnamon
1/4 teaspoon salt
1/4 teaspoon ground cloves
Makes 8 (3 oz) Servings
Preheat oven to 325°F.
Trim tenderloin well, and place on a rack above a roasting pan. Roast uncovered for 1-1/2 to 2 hours.
In a small mixing bowl, combine ingredients for glaze, and set aside at room temperature while the meat roasts. This allows the cherries to become soft.
Baste roast with glaze during final 30 minutes of roasting. Micro-cook remaining glaze in a glass or stoneware pouring vessel for 3 minutes on High power. Serve on the side with the sliced pork roast.