Down-Home Pork with Southern Slaw

• Coleslaw
• 3 cups KRAFT MAYO Fat Free Mayonnaise Dressing
• 3/4 cup HEINZ Apple Cider Vinegar
• 1-1/2 gal. romaine lettuce hearts, finely shredded
• 1-1/2 gal. cabbage, finely shredded
• 3 qt. red peppers, julienned
• Polenta
• 3 qt. water
• 2-1/4 qt. low-sodium chicken stock
• 1 qt. cornmeal polenta, dry
• Peaches
• 48 each fresh white peaches, halved, pitted
• 1/2 cup sugar-free no-calorie granular sweetener
• BBQ Pork
• 1-1/2 gal. pork tenderloins, cut into thin slices Safeway 1 lb For $3.99 thru 02/09
• 1/2 cup garlic, minced
• 3/4 cup fresh thyme, chopped
• 1-1/2 tsp. ground white pepper
• 3/4 cup canola oil
• 1-1/2 qt. BULL'S-EYE Honey Smoke Barbecue Sauce

1. Coleslaw: Beat mayo and vinegar in large bowl (or medium bowl for trial recipe) with wire whisk until well blended.
2. Add lettuce, cabbage and red peppers; mix lightly.
3. Cover and refrigerate until ready to serve.
4. Polenta: Bring water and chicken stock to boil in medium saucepan (or small saucepan for trial recipe) on high heat.
5. Reduce heat to low; return to simmer.
6. Gradually stir in polenta; cook 5 min., stirring frequently with wire whisk.
7. Spread into greased parchment-lined full sheet pan (or greased parchment-lined 1/4 hotel pan for trial recipe).
8. Cover with plastic wrap; refrigerate until firm.
9. Cut into 48 (4x3-inch) squares (or cut into 4 4x3-inch squares for trial recipe).
10. Cut each square diagonally in half.
11. (You will have 96 triangles for full recipe and 8 triangles for trial recipe.)
12. To reheat polenta triangles, cover pan tightly with foil.
13. Bake in 350F-convection oven for 6 to 8 min.
14. or until heated through.
15. Keep warm until ready to serve.
16. Peaches: Arrange peach halves, cut-sides up, in single layer in parchment-lined full sheet pans (or parchment-lined half sheet pan for trial recipe).
17. Sprinkle each peach half with 1/2 tsp.
18. of the sweetener.
19. Bake in 350F-convection oven for 10 to 12 min.
20. or until tops of peaches begin to brown.
21. Keep warm until ready to serve.
22. Pork: Saute 1 lb.
23. of the pork, 2 tsp.
24. of the garlic, 1 Tbsp.
25. of the thyme and 1/8 tsp.
26. of the white pepper in 1 Tbsp.
27. of the oil in large skillet on medium-high heat 1 to 2 min.
28. or until pork is cooked through (160F).
29. Add 1/2 cup of the barbecue sauce; cook and stir just until heated through.
30. Remove from pan.
31. Keep warm until ready to serve.
32. Repeat batches 11 times for full recipe.
33. For each serving: Arrange 2 polenta triangles on individual serving plate; top with 1 peach half and 1/2 cup of the pork mixture.
34. Spoon 1 cup of the coleslaw onto side of plate.

mayo, apple cider vinegar, romaine lettuce hearts, cabbage, red peppers, polenta, water, lowsodium chicken stock, cornmeal polenta, peaches, fresh white peaches, sugar, pork, pork tenderloins, garlic, fresh thyme, ground white pepper, canola oil, honey smoke

Taken from www.kraftrecipes.com/recipes/down-home-pork-southern-slaw-97756.aspx (may not work)