Grilled Maple Raspberry Chipotle Pork Tenderloin on Smoked Gouda Grits

I came across a recipe for grilled maple chipotle pork chops recently that really sounded tempting.  Anything using the outside grill is good by me during these really hot days we’ve been having lately.  Plus, pairing chipotle with maple?  Uh, yeah.  And smoked gouda grits.  What Southern girl in her right mind would not LOVE smoked gouda grits?  I’m convince Southern females come out of the womb saying,” Give me some cheese grits with some sweet tea.  Forget that milk.”

GRILLED MAPLE RASPBERRY CHIPOTLE PORK TENDERLOIN ON SMOKED GOUDA GRITS

1 whole pork tenderloin, approximately 1 pound
1/2 cup barbecue sauce (I used McClard’s because it is THE best.)
1/2 cup pure maple syrup (a tad less for us next time)
2 chipotle peppers in adobo sauce, seeded and minced
1 teaspoon adobo sauce from the can
1/2 – 1 teaspoon salt (or to taste)
1 teaspoon freshly cracked black pepper
1/2 – 1 teaspoon raspberry extract

Whisk together all of the ingredients except for the tenderloin.

Grill the tenderloin, covered with the grill lid, over medium-high heat for approximately 20 minutes or until a meat thermometer inserted into thickest portion registers 155 degrees, turning once.  Baste with half of the barbecue sauce during the last 5 minutes of cooking or when the thermometer registers 145 degrees. (This is when Hubby is standing outside with grill.  Another plus.)

Spoon the Smoked Gouda Grits evenly onto the serving plates; top each with slices of the tenderloin.  Drizzle evenly with the remaining barbecue sauce mixture.*

SMOKED GOUDA GRITS

6 cups low-sodium chicken broth or water
2 cups milk
1 teaspoon salt
1/2 teaspoon freshly cracked pepper (or ground white)
2 cups uncooked quick-cooking grits
`1 2/3 cups shredded smoked Gouda cheese (I used approximately 2 cups.)
3 Tablespoons butter (I definitely used more.)
Bring the first four ingredients to a boil in a medium saucepan; gradually whisk in the grits.  Cover, reduce heat, and simmer, stirring occasionally for about 5 minutes or until thickened.  (Grits can pop out on you if the heat is too high.) Add the grated cheese and butter.  Stir until melted.

Enjoy.

*New Canaan Farms makes a tasty raspberry chipotle sauce.  Next time I prepare this, I think I will just add that to the barbecue sauce instead of using the chipotle peppers and raspberry extract.  Adapted from Southern Living