Pork Tenderloin With Cranberry Glaze (George Foreman)

• (10 ounce) pork tenderloin2
• salt, to taste↗
• pepper, to taste↗
• Glaze↗
• cup whole berry cranberry sauce1
• large shallot, chopped↗1
• red jalapeno chile, stemmed and partially seeded↗1
• tablespoon fresh lemon juice↗1
• cup red wine, fruity↗1⁄4
• teaspoons ginger marmalade, British import label↗2
• teaspoons fresh rosemary (or 1 1/2 tsp. dried)↗1 1⁄2
• tablespoon canola oil↗1
• Tabasco sauce, to taste (optional)↗

Step-by-step instructions

1. 1

   Rinse meat and pat dry. Season with salt and pepper.

2. 2

   Puree glaze ingredients in food processor.

3. 3

   Pour into a microwave safe bowl and reduce on high heat for 5 minutes.

4. 4

   The glaze should be thick and syrupy.

5. 5

   If too thin, put back in microwave and heat in 1 minute increments. If it becomes too thick, add more wine.

6. 6

   Taste for seasoning and adjust if necessary.

7. 7

   The glaze should be slightly tart and spicy. Remember that sweetness will predominate when it carmelizes on the grill so you might want to start on the tart side.

8. 8

   Cover the meat with the glaze.

9. 9

   Cook the meat on medium, on an indoor grill or outdoor grill, 8-10 minutes, basting heavily during the last 5 minutes.

10. 10

    Thermometer should read 150 degrees for a pink interior.

11. 11

    Slice meat on the diagonal.

12. 12

    Heat remaining glaze and drizzle over the top.