Pork Tenderloin With Cranberry Glaze (George Foreman Grill)

I can still picture it: Dad, wielding the tongs with the confidence only a seasoned grill master can possess, carefully placing the glazed pork tenderloin on the George Foreman grill. The sizzle, the aroma of cranberries mingling with savory spices, filled the summer air. This wasn’t just dinner; it was a ritual, a celebration of simple flavors elevated by the magic of grilling. Even though years have passed, that memory, and the delicious taste of that slightly charred, juicy pork, remain etched in my mind.

Recipe Overview

• Prep Time: 15 minutes
• Cook Time: 8-10 minutes
• Total Time: 23-25 minutes
• Servings: 4-6
• Yield: 1 pork tenderloin
• Dietary Type: Gluten-Free (naturally)

Ingredients

• 2 (10 ounce) pork tenderloins
• 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
• ¼ cup red wine, fruity
• 2 teaspoons ginger marmalade, British import label
• 1 ½ teaspoons fresh rosemary (or 1 1/2 tsp. dried)
• 1 tablespoon canola oil
• Tabasco sauce, to taste (optional)

Equipment Needed

• Food processor
• Microwave-safe bowl
• Indoor grill (George Foreman) or Outdoor grill

Instructions

1. Begin by rinsing the pork tenderloins under cold water. Pat them completely dry with paper towels. This step is crucial for getting a good sear on the grill.
2. Season the pork tenderloins generously with salt and pepper. Don’t be shy – proper seasoning is key to a flavorful final dish.
3. Now, prepare the glaze. In a food processor, combine the cranberry sauce, chopped shallot, red jalapeno chile (stemmed and partially seeded), fresh lemon juice, fruity red wine, ginger marmalade, fresh rosemary, and canola oil. Pulse until the mixture is relatively smooth. If you prefer a smoother glaze, process a little longer.
4. Pour the glaze into a microwave-safe bowl.
5. Microwave the glaze on high heat for 5 minutes. This step helps the glaze thicken and the flavors meld together beautifully.
6. After microwaving, the glaze should be thick and syrupy. If it’s still too thin, return it to the microwave and heat in 1-minute increments, checking the consistency after each increment. Conversely, if the glaze becomes too thick, add a little more red wine to thin it out to the desired consistency.
7. Now, taste the glaze and adjust the seasoning if necessary. You might want to add a dash of Tabasco sauce for extra heat, if desired. Remember, the sweetness of the cranberry sauce will intensify as it caramelizes on the grill, so it’s best to err on the side of slightly tart.
8. Cover the pork tenderloins completely with the prepared glaze, ensuring every surface is coated.
9. Cook the pork tenderloins on medium heat on either an indoor grill (like a George Foreman) or an outdoor grill for 8-10 minutes. During the last 5 minutes of cooking, baste the pork heavily with the glaze, ensuring a rich, flavorful crust.
10. To ensure the pork is cooked to perfection, use a meat thermometer. Insert the thermometer into the thickest part of the tenderloin. The internal temperature should read 150 degrees Fahrenheit for a pink interior, which is ideal for tenderness. If you prefer it more well-done, cook it a bit longer, but be careful not to overcook and dry it out.
11. Once cooked, remove the pork tenderloins from the grill and let them rest for a few minutes before slicing. This allows the juices to redistribute, resulting in a more tender and flavorful final product.
12. Slice the meat on the diagonal into medallions.
13. Heat the remaining glaze in the microwave or on the stovetop.
14. Finally, drizzle the heated glaze over the sliced pork.

Expert Tips & Tricks

• Marinate for Deeper Flavor: While this recipe focuses on a glaze, you can enhance the flavor by marinating the pork in the glaze for at least 30 minutes, or even overnight in the refrigerator. This allows the flavors to penetrate deeper into the meat.
• Control the Heat: When grilling, it’s important to maintain a consistent medium heat to prevent burning the glaze before the pork is fully cooked. If you’re using an outdoor grill, keep a close eye on the flames and adjust accordingly. If using a George Foreman, ensure the grill is preheated properly.
• Prevent Sticking: Lightly oil the grill grates before placing the pork on them to prevent sticking.
• Don’t Overcook: Pork tenderloin is lean, so it can dry out quickly if overcooked. Use a meat thermometer to ensure it’s cooked to the correct internal temperature. If you don’t have a meat thermometer, insert a knife into the thickest part of the tenderloin; the juices should run clear.
• Spice it Up: For a spicier kick, add more jalapeno or a pinch of cayenne pepper to the glaze.
• Ginger Marmalade Substitute: If you can’t find British import ginger marmalade, use another type of ginger marmalade, or substitute with a teaspoon of finely grated fresh ginger and 1 teaspoon of orange marmalade.

Serving & Storage Suggestions

Serve the sliced pork tenderloin immediately after grilling, garnished with fresh rosemary sprigs for an elegant touch. This dish pairs well with roasted vegetables like asparagus, Brussels sprouts, or sweet potatoes. It also complements starches such as mashed potatoes, rice pilaf, or quinoa.

Leftovers should be stored in an airtight container in the refrigerator. They will last for up to 3-4 days. To reheat, gently warm the pork in a skillet over low heat or in the microwave. Avoid overheating, as this can dry out the meat. You can also freeze leftover pork for up to 2-3 months. Thaw it in the refrigerator overnight before reheating.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	346.7 kcal	N/A
Calories from Fat	101 g	N/A
Total Fat	11.3 g	17%
Saturated Fat	2.9 g	14%
Cholesterol	93.6 mg	31%
Sodium	90.9 mg	3%
Total Carbohydrate	28.7 g	9%
Dietary Fiber	0.8 g	3%
Sugars	26.6 g	N/A
Protein	29.5 g	58%

Note: Nutritional information is an estimate and may vary based on specific ingredients and portion sizes.

Variations & Substitutions

• Spicy Glaze: Add a pinch of cayenne pepper or a finely minced serrano pepper to the glaze for an extra kick.
• Herby Glaze: Use a blend of fresh herbs like thyme, sage, and parsley in addition to rosemary for a more complex flavor profile.
• Citrus Glaze: Replace the lemon juice with orange or lime juice for a brighter, tangier glaze. You can also add a teaspoon of citrus zest.
• Maple Glaze: Substitute some of the cranberry sauce with maple syrup for a sweeter, more caramel-like glaze.
• Gluten-Free: This recipe is naturally gluten-free, but always double-check the labels of your ingredients, especially the cranberry sauce and ginger marmalade, to ensure they are certified gluten-free if necessary.
• Shallot Substitute: If you do not have shallots available, you can substitute with half of a yellow onion, finely minced.

FAQs (Frequently Asked Questions)

Q: Can I make the glaze ahead of time?
A: Absolutely! The glaze can be made up to 2 days in advance and stored in an airtight container in the refrigerator. This is a great way to save time on the day you plan to grill the pork.

Q: What if I don’t have a George Foreman grill?
A: No problem! You can use an outdoor grill, a grill pan on your stovetop, or even bake the pork in the oven. Adjust the cooking time accordingly, using a meat thermometer to ensure it reaches the correct internal temperature.

Q: How do I prevent the glaze from burning on the grill?
A: Keep the heat at medium and baste the pork frequently with the glaze, especially during the last few minutes of cooking. Watch carefully and move the pork to a cooler part of the grill if the glaze starts to burn.

Q: Can I use dried cranberries instead of cranberry sauce?
A: While you could use dried cranberries, the glaze won’t have the same consistency. You’d need to rehydrate the cranberries in some liquid (like cranberry juice) and possibly add a thickener (like cornstarch) to achieve a similar texture. I highly recommend using canned or jarred cranberry sauce for best results.

Q: What side dishes go well with this pork tenderloin?
A: This dish pairs beautifully with roasted root vegetables, mashed sweet potatoes, green beans almondine, or a simple quinoa salad.

Final Thoughts

This Pork Tenderloin with Cranberry Glaze is more than just a recipe; it’s an experience. The vibrant flavors, the ease of preparation, and the sheer deliciousness of the final product make it a dish that’s sure to impress. So, gather your ingredients, fire up your grill (or George Foreman!), and prepare to be transported to a place of culinary delight. Don’t be afraid to experiment with the variations and make it your own! And most importantly, share your delicious creation with those you love. Bon appétit!