For a sweet and sour flair that brings out the best of the protein, cook your meatballs with grape jelly and chili sauce.

Stir the cornstarch mixture, add it to the sauce and cook until thickened, about 1 minute. Remove from the heat, cover and keep warm. Preheat the broiler; set the rack 8 inches from the heat.

To make it, combine sweet and sour sauce, ketchup, molasses, balsamic vinegar and chili paste together. It’s great brushed over ribs, smothered on pork shoulder or even as a dipping sauce for wings.

Using a brush, brush enough of the sweet-and-sour sauce over each tenderloin half to give it a thick coating. Broil the tenderloins until the sauce is set and thickened on top and the internal ...