Cooking

Preheat broiler.

Pierce steak gently on both sides. Combine steak and next 6 ingredients (through pepper) in a shallow dish; turn to coat. Marinate at room temperature 20 minutes, turning occasionally.

Remove steak from marinade, reserving marinade. Place steak on a broiler pan coated with cooking spray. Pour marinade into a small skillet; bring to a boil, stirring well. Cook over medium-high heat 3 minutes or until thick and syrupy.

Brush steak with half of glaze; broil 5 minutes. Turn steak over, and brush with remaining glaze; broil 5 minutes or until desired degree of doneness. Place steak on a cutting board; let stand 5 minutes. Cut steak diagonally across grain into thin slices.

Combine all ingredients except oil, stirring well. Gradually add oil, stirring constantly with a whisk until well combined.

Note: Refrigerate dressing in an airtight container for up to five days; stir well before using.

Slice tenderloins lengthwise, cutting to, but not through, other side. Open halves, laying tenderloins flat. Place tenderloins in a large zip-top plastic bag. Add 1/4 cup Maple-Balsamic Dressing; seal and shake to coat. Marinate in refrigerator 20 minutes or up to 8 hours, turning bag occasionally.

Prepare grill to medium-high heat.

Place the remaining 1/4 cup Maple-Balsamic Dressing in a small saucepan, and bring to a boil. Reduce heat, and simmer 2 minutes or until syrupy.

Remove tenderloins from marinade; discard marinade. Sprinkle tenderloins evenly with salt and black pepper. Place on a grill rack coated with cooking spray; grill 8 minutes on each side or until a thermometer registers 155° or until desired degree of doneness. Remove pork from grill; cover and let stand 5 minutes. Cut pork across grain into thin slices, and drizzle with reduced Maple-Balsamic Dressing.