Prep 25 mins
Cook 0 mins
This is from the George Foreman Cookbook.
- 2 (10 ounce) pork tenderloin
- salt, to taste
- pepper, to taste
- 1 cup whole berry cranberry sauce
- 1 large shallot, chopped
- 1 red jalapeno chile, stemmed and partially seeded
- 1 tablespoon fresh lemon juice
- 1⁄4 cup red wine, fruity
- 2 teaspoons ginger marmalade, British import label
- 1 1⁄2 teaspoons fresh rosemary (or 1 1/2 tsp. dried)
- 1 tablespoon canola oil
- Tabasco sauce, to taste (optional)
- Rinse meat and pat dry. Season with salt and pepper.
- Puree glaze ingredients in food processor.
- Pour into a microwave safe bowl and reduce on high heat for 5 minutes.
- The glaze should be thick and syrupy.
- If too thin, put back in microwave and heat in 1 minute increments. If it becomes too thick, add more wine.
- Taste for seasoning and adjust if necessary.
- 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.
- Cover the meat with the glaze.
- Cook the meat on medium, on an indoor grill or outdoor grill, 8-10 minutes, basting heavily during the last 5 minutes.
- Thermometer should read 150 degrees for a pink interior.
- Slice meat on the diagonal.
- Heat remaining glaze and drizzle over the top.