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

3 Reviews
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Yield
6 servings
January 2003
RECIPE BY Southern Living

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

How to Make It

Step 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.

Step 2

Place pork in greased jellyroll pan; sprinkle evenly with salt and pepper. Pour half of chipotle mixture over pork; reserve remaining chipotle mixture.

Step 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.

Step 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.

Step 5

.

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Ratings & Reviews

Make this!

MBPrimrose
August 06, 2015
 This is one of the best things I've ever made. You do need to make all 3 dishes as it's worth it! I was worried about all the flavors once combined, so I served the applesauce on the side, but everything was SO delicious together. I grew up in the south and I think this could easily be served in some of the better restaurants in Charleston, SC. The marinade alone is good enough to be a soup. (partially kidding) Tips: We brined our 3 lb pork loin for 24 ours in water, brown sugar, salt, & bourbon (http://allrecipes.com/recipe/basic-brine-for-smoking-meat/) and then marinaded it for 4 hours before smoking it on our Traeger for 3. We served it Medium at 150 degreesWe served this to dinner guests and everyone loved it!

MBPrimrose's Review

Torit84
November 20, 2011
This receipe is a must serve! It is quick, easy, and amazingly delicious. We marinate the pork tenderloins in some of the sauce a few hours before cooking. You don't even need a knife to eat this meal. Who ever knew grits could be so yummy and when combined with the pork and the sauce it is an experience beyond words.

MelissaTakas's Review

MelissaTakas
March 12, 2009
I've been getting SL Annual recipes since 1974, and I have to say this is one of my all time favorites! I CRAVE it! And you have to make all three recipes. When you click on the grits, you get the applesauce recipe. Then just do a search for the grits, it's in there. As for the recipe...Emeril's Chipotle Barbecue sauce is the best. I've tried others and it wasn't as good. Plus, make double of the applesauce. You'll use it all! And if your grits start to firm up just add more liquid (the leftover grits are great in the morning!).