Recipe: Goat-Cheese Stuffed Tenderloin and Garlic-Lime Pork Tenderloin Steaks

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 c. (about 5 oz.) goat cheese, softened

Directions

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.

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:

Calories275Fat12 gSodium140 mgSaturated fat5 g

Carbohydrates12 gTotal sugars9 g

Exchanges per serving: 1 carb, 4 lean protein, 1 fat.

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 tsp. honey

• 2 tsp. fish sauce (see Note)

• 3/4 tsp. salt

• 1/2 tsp. pepper

• 1/2 c. vegetable oil

• 1 tbsp. chopped fresh cilantro

• Flake sea salt, optional

Directions

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.

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:

Calories350Fat21 gSodium410 mgSaturated fat4 g

Carbohydrates4 gTotal sugars3 g