- 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
- Sweet Onion Applesauce
How to Make It
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.
Place pork in greased jellyroll pan; sprinkle evenly with salt and pepper. Pour half of chipotle mixture over pork; reserve remaining chipotle mixture.
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.
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.