The latest American Heart Association cookbook focuses on cooking techniques for making heart-healthful meals.
“Grill It, Braise It, Broil It” (Clarkson Potter, 297 pages, $19.99) includes 12 cooking methods for producing nutritious, flavorful meals low in fat and cholesterol.
Chapters are devoted to slow-cooking, microwaving, blending, grilling, stir-frying, braising, stewing, steaming, poaching, broiling, roasting and baking.
The book contains 175 recipes, including this one for stuffed pork tenderloin:

PORK TENDERLOIN STUFFED WITH SPINACH, PINE NUTS AND SUN-DRIED TOMATOES
Makes 4 servings
1/2 cup dry-packed sun-dried tomatoes
Cooking spray
1 pork tenderloin (1 pound) all visible fat discarded, butterflied and flattened to 1-inch thickness
2 tablespoons pine nuts, dry-roasted
2 tablespoons chopped fresh rosemary, divided
1/4 teaspoon salt
1/4 teaspoon pepper, divided
4 cups loosely packed baby spinach

Bring 1 cup water to a boil. Put the tomatoes in a small bowl. Pour in the boiling water. Let stand for 10 minutes, or until softened.
Heat oven to 375 degrees. Lightly spray a rimmed baking sheet with cooking spray.
Drain the tomatoes, discarding the soaking water. Squeeze them to remove any excess water. Coarsely chop the tomatoes.
Lay the opened pork on a cutting board. Sprinkle the tomatoes and pine nuts lengthwise over half of the pork. Sprinkle 1 tablespoon rosemary, the salt, and 1/8 teaspoon pepper over the tomato mixture. Arrange the spinach in a single layer on top. Fold the half with no filling over the other half. Using kitchen twine, tie the pork at 2-inch intervals to secure it. Transfer the pork to the baking sheet. Lightly spray the pork with cooking spray. Sprinkle with the remaining 1 tablespoon of rosemary and ? teaspoon pepper.
Bake for 40 minutes, or until the pork registers 145 degrees on an instant-read thermometer. Transfer the pork to a clean cutting board. Discard the twine.
Let stand for 3 minutes before slicing.
PER SERVING: 166 calories, 24 g protein, 6 g carbohydrates, 2 g fiber, 2 g sugars, 5 g fat (11/2 g saturated), 60 mg cholesterol, 218 mg sodium