Pork Tenderloin with Cranberry Glaze

Pork Tenderloin with Cranberry Glaze paired with Beaujolais-Villages

Serves 4

INGREDIENTS:
2 pork tenderloins (about 10 oz each)
Salt and fresh ground black pepper to taste
Glaze:
1 cup whole cranberry sauce
½ red onion chopped
1 jalapeno
1 teaspoon dried Valencia orange peel
1 cup Beaujolais wine
1 tablespoon powdered ginger
1 ½ teaspoon dried rosemary
1 clove of garlic minced
1 teaspoon lemon pepper
½ teaspoon thyme
Dash of Cholula (or Tabasco)
1 tablespoon canola oil

Rinse the tenderloins, pat dry, and season with salt and fresh pepper. In a food processor, purée all the glaze ingredients together. Reduce the mixture by heating it in the microwave for 5 minutes until it is syrup like. If the glaze is too thin, heat for 1 more minute. If it is too thick, add more wine. Grill the pork on medium-high heat for 8-10 minutes, basting generously with the glaze during the last 5 minutes. For a pinkish doneness, the internal temperature of the meat should reach 150° F. Diagonally slice the meat and serve drizzled with the remaining, heated glaze.

Grilled veggies or a simple green salad make a delicious compliment.

**TIP: Extra servings of the pork and glaze make for highly anticipated left-over pork and brie paninis.

Serve the Beaujolais-Villages wine at 55° F.