A dream come true: Crispy-coated fish fillets that are baked, not fried. To add a tangy tartar sauce, whisk together fat-free mayonnaise and pickle relish.
Now POINTS® Value: 6
Level of Difficulty: Easy

Serves 4 to 6
If your pork is enhanced, do not brine it in step 1. Very finely mashed anchovy fillets (rinsed and dried before mashing) can be used instead of anchovy paste.

WHY THIS RECIPE WORKS:
To produce juicy, well-charred boneless center-cut loin chops on the grill, we used a two-pronged approach. We brined the chops to improve their ability to hold on to juices during cooking, provide seasoning throughout, and increase their tenderness. To ensure we’d get a substantial browned crust before the interior overcooked, we looked to a unique coating of anchovy paste and honey. The anchovies’ amino acids couple with the fructose from honey to rapidly begin the flavorful Maillard browning reaction.

Pork tenderloins are often sold two to a package, each piece usually weighing 12 to 16 ounces. The cooking times below are for two average 12-ounce tenderloins; if necessary, adjust the times to suit the size of the cuts you are cooking. For maximum time efficiency, while the pork is brining, make the rub and then light the fire. If you opt not to brine, bypass step 1 in the recipe below and sprinkle the tenderloins generously with salt before grilling. Use a rub (see related recipes) whether or not the pork has been brined—it adds flavor and forms a nice crust on the meat.

Here’s a fun and flavorful way to jazz up whole wheat tortillas. The topping possibilities are endless – just remember to keep them light so the tortillas get nice and crispy.
POINTS® Value: 4
Level of Difficulty: Easy