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Maple-Chipotle Pork on Smoked Gouda Grits with Sweet Onion Applesauce

Southern Living JANUARY 2003

  • Yield: 6 servings

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
  • Sweet Onion Applesauce

Preparation

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.

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Maple-Chipotle Pork on Smoked Gouda Grits with Sweet Onion Applesauce recipe

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