Everything that Dad makes is good but few recipes make it to the All-Stars. This is one of them. I can't remember when he started making it but I have an email to Dad from 2014 asking Dad for the recipe so I know that it was sometime before that. Finally made it to the blog for easy finding.
Pork Tenderloin with Maple Chipotle Sauce
Maple Chipotle Pork Tenderloin on Smoked Gouda Grits
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
1 pork tenderloin (plus salt and pepper)
Adapted from MyRecipes.
How-to
1. Preheat oven to 425 F. Season pork tenderloin with salt and pepper and let rest.
2. Whisk together first 4 ingredients, and set aside.
3. Pan roast tenderloin on medium to high heat to brown the outside.
4. Place tenderloin in ovenproof skilled and roast for 15 to 20 minutes until internal temperature reaches 145 F.
5. Once tenderloin has been removed from oven, let it rest for 5-10 minutes.
Smoked Gouda Grits
Ingredients
3 cups low-sodium chicken broth
1 cups milk
1 teaspoons salt
Dash pepper
1 cups uncooked quick-cooking grits
4 ounces smoked Gouda cheese, shredded
1.5 tablespoons butter
How-to
Bring chicken broth, milk, salt, and pepper to a boil in a medium saucepan over medium-high heat; gradually whisk in grits. Cover, reduce heat to medium-low, and simmer, whisking occasionally, 5 minutes or until thickened. Stir in cheese and butter until melted.