Pork Tenderloin With Cranberry Glaze (George Foreman) - cooking recipe

Ingredients

2 (10 ounce) pork tenderloin
salt, to taste
pepper, to taste
Glaze
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)

Preparation

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.