CRANBERRY AND GOAT CHEESE-STUFFED TENDERLOIN
Prep: 40 minutes
Cook: 30 minutes
Makes: 6-8 servings
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 pound each)
Salt and pepper
2 tablespoons olive oil, plus more for coating the meat
1 medium shallot, chopped
1/2 cup coarsely chopped dried cranberries
1/2 cup chopped dried apricots
1 cup (about 5 ounces) goat cheese, softened
1. Prepare a charcoal grill for two-zone cooking by placing hot coals on one side while keeping the other clear for indirect heat.
2. 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.
3. Heat 2 tablespoons olive oil in a skillet; cook the shallots, cranberries and apricots until softened, about 5 minutes.
4. Spread half the goat cheese in the center of each tenderloin. Spoon half the 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.
5. 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.)
6. Transfer tenderloins to a board; allow to rest 10 minutes before cutting in 1/2-inch slices.
GRILLED GARLIC-LIME PORK TENDERLOIN STEAKS
Prep: 30 minutes
Marinate: 45 minutes
Cook: 10 minutes
Makes: 4 to 6 servings
Adapted from “Master of the Grill” from America’s Test Kitchen.
2 pork tenderloins, 1 pound each, trimmed
1 tablespoon grated lime zest plus 1/4 cup juice (2 limes)
4 cloves garlic, minced
4 teaspoons honey
2 teaspoons fish sauce
3/4 teaspoon salt
1/2 teaspoon pepper
1/2 cup vegetable oil
4 teaspoons mayonnaise
1 tablespoon chopped fresh cilantro
Flake sea salt, optional
1. 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.
2 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 zipper-lock bag, press out as much air as possible and seal bag. Let steaks sit at room temperature, 45 minutes.
3. 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, 5 minutes.
4 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.