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

Source of Recipe


Southern Living (2002 Cook-Off)-1/03






List of 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
  
• salt and pepper to taste
  
• Smoked Gouda Grits:
  
• 4 cups low-sodium chicken broth or water
  
• 3 cups milk
  
• 2 teaspoons salt
  
• 1/2 teaspoon white pepper
  
• 1 1/4 cups uncooked regular grits
  
• 1 1/2 cups (6 ounces) shredded smoked Gouda cheese
  
• 2 to 3 tablespoons unsalted butter
  
• Sweet Onion Applesauce:
  
• 1 medium sweet onion, finely chopped
  
• 1 tablespoon vegetable oil
  
• 1 tablespoon sugar
  
• 1 medium Golden Delicious apple, peeled and chopped
  
• 1 tablespoon cider vinegar
  
• 1 cup applesauce
  
• 1 teaspoon dried thyme
  






Instructions



1. Maple-Chipotle Pork: Preheat oven to 375 degrees. Whisk together first 4 ingredients.
   
   
2. Place pork in greased jellyroll pan; sprinkle 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 degrees, 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 plates; top with pork slices, and drizzle with remaining chipotle mixture. Dollop Sweet Onion Applesauce around grits.
   
   
5. Smoked Gouda Grits: Bring first 4 ingredients to a boil in a medium saucepan' gradually whisk in grits. Cover, reduce heat, and simmer, stirring occasionally, 20 minutes, or until thickened. Add cheese and butter, stirring until melted.
   
   
6. Sweet Onion Applesauce: Saute onion in hot oil in nonstick skillet over medium-high heat 8 to 10 minutes or until golden. Sprinkle with sugar, and cook, stirring often, 2 minutes. Add apple and vinegar, and cook, stirring often, 3 minutes. Stir in applesauce and thyme leaves. Cover and chill until ready to serve.
   
   
7. Servings: 6
   
   






Final Comments


Notes: Make the Sweet Onion Applesauce and smoked Gouda Grits a day ahead. Reheat grits in the microwave, adding chicken broth or water as needed.