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

 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!

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.

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!).