CRANBERRY AND GOAT CHEESE-STUFFED TENDERLOIN
Serves 6 to 8.
Note: Adapted from “The Smoking Bacon and Hog Cookbook” by Bill Gillespie. Borrowing from a “Master of the Grill” tip, you can pound the tenderloins to 1/4-inch thick, so that you have more surface to fold over the filling.
• 2 pork tenderloins (1 lb. each)
• Salt and pepper
• 2 tbsp. olive oil, plus more for coating the meat
• 1 medium shallot, chopped
• 1/2 c. coarsely chopped dried cranberries
• 1/2 c. chopped dried apricots
• 1 c. (about 5 oz.) goat cheese, softened
Prepare a charcoal grill for two-zone cooking by placing hot coals on one side while keeping the other clear for indirect heat.
Butterfly the tenderloins: Make an incision halfway through each tenderloin, along the entire length, so they open like a book. Be careful not to cut all the way through. Season the inside with salt and pepper.
Heat 2 tablespoons olive oil in a skillet; cook the shallots, cranberries and apricots until softened, about 5 minutes.
Spread half the goat cheese in the center of each tenderloin. Spoon half the fruit filling on top of each. Close each tenderloin; tie with kitchen string at 1-inch intervals. Coat exterior with olive oil (or use cooking spray); season with salt and pepper.
Place tenderloins directly over coals; close the cover. Cook, 3 to 5 minutes. Flip the tenderloins; cook, 3 to 5 minutes. Move the tenderloins to the indirect-heat zone. Close the grill; cook until the internal temperature of the meat reaches 150 degrees, about 20 minutes. (If using a gas grill, brown both sides over direct heat as above, then move to a zone without flame beneath to finish.)
Transfer tenderloins to a board; allow to rest 10 minutes before cutting in 1/2-inch slices.
Nutrition information per each of 8 servings:
Calories 275 Fat 12 g Sodium 140 mg Saturated fat 5 g
Carbohydrates 12 g Total sugars 9 g
Protein 29 g Cholesterol 80 mg Dietary fiber 1 g
Exchanges per serving: 1 carb, 4 lean protein, 1 fat.
GRILLED GARLIC-LIME PORK TENDERLOIN STEAKS
Serves 4 to 6.
Note: Fish sauce is available in the Asian section of the supermarket. Adapted from “Master of the Grill” from America’s Test Kitchen.
• 2 pork tenderloins, 1 lb. each, trimmed
• 1 tbsp. grated lime zest plus 1/4 c. juice (2 limes)
• 4 garlic cloves, minced
• 4 tsp. honey
• 2 tsp. fish sauce (see Note)
• 3/4 tsp. salt
• 1/2 tsp. pepper
• 1/2 c. vegetable oil
• 4 tsp. mayonnaise
• 1 tbsp. chopped fresh cilantro
• Flake sea salt, optional
Slice each tenderloin in half crosswise to create 4 steaks total. Pound each half to 3/4-inch thickness. Using sharp knife, cut 1/8-inch-deep slits spaced 1/2 inch apart in crosshatch pattern on both sides of steaks.
Whisk lime zest and juice, garlic, honey, fish sauce, salt and pepper together in a large bowl. Whisking constantly, slowly drizzle oil into mixture until smooth and slightly thickened. Transfer 1/2 cup lime mixture to small bowl and whisk in mayonnaise; set aside sauce.
Add steaks to bowl with remaining marinade and toss thoroughly to coat; transfer steaks and marinade to a zip-top bag, press out as much air as possible and seal bag. Let steaks sit at room temperature for 45 minutes.
Prepare charcoal grill for two-zone heat. Remove steaks from marinade (do not pat dry), and place over hotter part of grill. Cook, uncovered, until well browned on first side, 3 to 4 minutes. Flip steaks and cook until well browned on second side, 3 to 4 minutes. Transfer steaks to cooler part of grill, with wider end of each steak facing hotter part of grill. Cover and cook until meat registers 145 degrees, 3 to 8 minutes longer. (If using a gas grill, brown both sides over direct heat as above, then move to a zone without flame beneath to finish.) Transfer steaks to a carving board; let rest for 5 minutes.
Microwave reserved sauce until warm, 15 to 30 seconds; stir in cilantro. Slice steaks against grain into 1/2-inch-thick slices. Drizzle with half of sauce; sprinkle with sea salt, if using; and serve, passing remaining sauce separately.
Nutrition information per each of 6 servings:
Calories 350 Fat 21 g Sodium 410 mg Saturated fat 4 g
Carbohydrates 4 g Total sugars 3 g
Protein 34 g Cholesterol 95 mg Dietary fiber 0 g
Exchanges per serving: 5 lean protein, 2 fat.