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

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.

SWEET ONION APPLESAUCE

1 medium-size sweet onion, finely chopped

1 tablespoon vegetable oil

1 small DUPONT TEFLON NON-STICK Skillet

1 tablespoon DOMINO Granulated Sugar

1 medium Golden Delicious apple, peeled and chopped

1 tablespoon cider vinegar

1 cup applesauce

1 teaspoon McCORMICK Gourmet Collection Thyme Leaves

Preparation

Sauté onion in hot oil in 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.

SMOKED GOUDA GRITS is on recipe file.

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.

Notes:

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.