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

Ingredients

• 1 teaspoon adobo sauce from can 
• 0.5 cup barbecue sauce 
• 2  chipotle peppers in adobo sauce minced seeded
• 6 servings gouda grits smoked
• 0.5 cup maple syrup 
• 6 servings onion applesauce sweet
• 2 pound pork tenderloins 
• 6 servings salt and pepper to taste
• 1  dupont teflon non-stick jellyroll pan 

Equipment

• frying pan
• oven
• wire rack
• kitchen thermometer
• microwave

Directions

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.
2. Place pork in greased jellyroll pan; sprinkle evenly with salt and pepper.
3. Pour half of chipotle mixture over pork; reserve remaining chipotle mixture.
4. Bake at 375 for 20 to 30 minutes or until a meat thermometer inserted in thickest portion registers 160, basting occasionally with pan drippings.
5. Remove pork to a wire rack, and let stand 10 minutes.
6. Cut into 1/2-inch-thick slices.
7. 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.