Maple-Chipotle Pork on Smoked Gouda Grits with Sweet Onion Applesauce |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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Ingredients:
1/2 cup barbecue sauce |
1/2 cup maple syrup |
2 chipotle peppers in adobo sauce, seeded and minced |
1 teaspoon adobo sauce from can |
2 (1-pound) pork tenderloins |
1 dupont teflon non-stick jellyroll pan |
salt and pepper to taste |
smoked gouda grits |
Directions:
1. TIP: Make the Sweet Onion Applesauce and Smoked Gouda Grits a day ahead. Reheat grits in the microwave, adding chicken broth or water as needed.
2. Place pork in greased jellyroll pan; sprinkle evenly with salt and pepper. Pour half of chipotle mixture over pork; reserve remaining chipotle mixture.
3. Bake at 375° for 20 to 30 minutes or until a meat thermometer inserted in thickest portion registers 160°, basting occasionally with pan drippings. Remove pork to a wire rack, and let stand 10 minutes. Cut into 1/2-inch-thick slices.
4. Spoon Smoked Gouda Grits evenly onto 6 serving plates; top with pork slices, and drizzle with remaining chipotle mixture. Dollop Sweet Onion Applesauce around Smoked Gouda Grits.
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