BBQ-Dijon Glazed Pork Tenderloin with Hominy Squares and Collard Greens

• BBQ-Dijon Glaze
• 6 Tbsp. garlic cloves, minced
• 3/4 cup oil
• 1-1/2 qt. Vidalia onions, small dice Safeway 3 lb For $2.99 thru 02/09
• 3/4 tsp. crushed red pepper
• 3 cups HEINZ Apple Cider Vinegar
• 3 qt. dark brown sugar, firmly packed
• 1-1/2 qt. GREY POUPON Classic Dijon Mustard
• 1-1/2 qt. HEINZ Tomato Ketchup
• Hominy Squares
• 18 slices OSCAR MAYER Bacon, diced Rite Aid 2 For $7.00 thru 02/06
• 12 each garlic cloves, thinly sliced
• 1-1/2 qt. Vidalia onions, small dice Safeway 3 lb For $2.99 thru 02/09
• 3/4 cup orange zest
• 1-3/4 gal. chicken broth
• 3 qt. white grits, uncooked
• 1-3/4 qt. grated aged Cheddar cheese Target 2 For $5.00 thru 02/06
• 6 Tbsp. chipotle peppers in adobo sauce, pureed
• 2 Tbsp. salt
• 1 Tbsp. freshly ground black pepper
• Orange-Braised Collard Greens
• - collard greens, ribs removed, chopped
• 12 each garlic cloves, thinly sliced
• 3/4 cup oil
• 1 cup orange zest
• 1 qt. fresh orange juice
• 1/4 cup honey
• 2-1/2 Tbsp. smoked paprika
• to taste salt and pepper
• Pork Tenderloins Safeway 1 lb For $3.99 thru 02/09
• 12 each pork tenderloins, silver skin removed Safeway 1 lb For $3.99 thru 02/09
• 1 cup Cajun seasoning
• to taste salt and pepper

1. BBQ-Dijon Glaze: Saute garlic in hot oil on medium heat 1 to 2 min.
2. or until golden brown.
3. Stir in onions and crushed red pepper.
4. Saute 3 to 5 min.
5. or until onions are tender.
6. Add vinegar; cook 10 min.
7. or until mixture is reduced by half, stirring occasionally.
8. Stir in remaining ingredients.
9. Bring to boil.
10. Reduce heat to medium-low; simmer 15 min., stirring occasionally.
11. Keep warm until ready to use.
12. Hominy Squares: Cook bacon in large skillet on medium heat until crisp.
13. Stir in garlic; cook 1 to 2 min.
14. or until golden brown.
15. Add onions; cook 3 to 4 min.
16. or until tender, stirring occasionally.
17. Add orange zest; mix well.
18. Remove from heat.
19. Let stand 2 min.
20. Return to heat.
21. Stir in chicken broth.
22. Bring to boil.
23. Gradually add grits, stirring constantly; cook 3 to 4 min.
24. or until grits are soft and mixture is thickened, stirring frequently.
25. Add cheese, chipotle puree, salt and pepper; cook until cheese is melted, stirring constantly.
26. Spread evenly into six half-hotel pans (or into one half-hotel pan for trial recipe) sprayed with cooking spray.
27. Refrigerate, uncovered, 1 hour or until completely cooled.
28. Cover.
29. Refrigerate an additional 2 hours or until well chilled.
30. Cut hominy in each pan into eight pieces.
31. Orange-Braised Collard Greens: Blanche collard greens in salted boiling water 2 to 3 min.
32. or until bright green.
33. Drain well.
34. Meanwhile, saute garlic in hot oil 1 to 2 min.
35. or until golden brown.
36. Stir in greens, orange zest and juice; cook 4 to 5 min.
37. or until mixture is slighty reduced.
38. Add honey and seasonings; stir.
39. Cook an additional 2 min., stirring occasionally.
40. Pork Tenderloins: Season all sides of meat with Cajun seasoning, salt and pepper.
41. Grill on medium-high heat 4 to 6 min.
42. or until bottoms are marked with grill marks; turn.
43. Brush evenly with 1/3 cup of the BBQ-Dijon Glaze.
44. Grill an additional 5 min.
45. ; turn again.
46. Brush with additional glaze.
47. Transfer meat to sheet pans.
48. Bake in 350 degrees F-convection oven 5 to 8 min.
49. until meat is cooked through (160 degrees F), or to desired doneness.
50. Remove from oven.
51. Let meat stand 5 min.
52. Cut off ends; reserve for another use.
53. Cut each tenderloin diagonally into 12 slices, each about 3/4 inch thick.
54. Brush slices evenly with 1/3 cup of the remaining glaze.
55. For each serving: Cook 1 Hominy Square on preheated oiled 350 degrees F-flat top grill 2 to 3 min.
56. on each side or until golden brown on both sides.
57. Place in center of plate; top with 1/3 cup Orange-Braised Collard Greens and 3 Pork Tenderloin slices, cut-sides out.
58. Spoon about 1-1/2 Tbsp.
59. of the remaining BBQ-Dijon Glaze over each meat slice.

glaze, garlic, oil, vidalia onions, red pepper, apple cider vinegar, dark brown sugar, poupon, tomato ketchup, hominy, bacon, garlic, vidalia onions, orange zest, chicken broth, white grits, grated aged, peppers, salt, freshly ground black pepper, orangebraised collard greens, garlic, oil, orange zest, orange juice, honey, paprika, salt, pork tenderloins, cajun seasoning, salt

Taken from www.kraftrecipes.com/recipes/bbq-dijon-glazed-pork-tenderloin-hominy-squares-collard-greens-110116.aspx (may not work)