Edited by Gail Bellamy

GRAPE ACCOMPANIMENTS: The satisfying flavors of roasted grapes and balsamic glaze complement pork tenderloin.

Restaurant-goers are digging into meaty entrees with renewed enthusiasm lately. What started with the popularity of steak houses and burgers moved into the bacon renaissance and has evolved into a full-fledged appreciation for all types of steaks, chops, ribs, charcuterie and more. Our recipes include ideas for pork — such as executive chef Scott Johnson's cheese-stuffed grilled pork chops from Blair Hill Inn in Greenville, ME, and chef Marny Conforti's Pork Tenderloin with Roasted Grapes and Balsamic Glaze, from Tuscany Grill in New York City. Beef-lovers will be tempted by chef Brian Sonksen's Lemongrass Smoked Beef Tenderloin with Edamame Dumplings, from Soho Sushi Bar & Deli and The Stuffed Olive, Cedar Falls, IA, and Lemon Avocado Oil Marinated Flank Steak with Avocado Chimichurri Sauce from Cheff Jeff Rossman of Terra Resaurant and Bar in San Deigo. These and other recipes follow.

FOR MORE RECIPES Our website offers recipes developed just for full-service restaurants, plus a recipe database organized by chefs' names. This month, you'll find additional meaty menu ideas at www.restaurant-hospitality.com.