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 25-30 minutes or until a meat thermometer reads 145°, basting occasionally with remaining glaze. Let stand for 5 minutes before slicing. Serve with reserved glaze.
Notes
adapted from Taste Of Home[http://www.tasteofhome.com/Recipes/Cherry-Glazed-Pork-Tenderloin]