BBQ-DIJON Glaze: Saute garlic in hot oil on medium heat 1 to 2 min. or until golden brown. Stir in onions and crushed red pepper. Saute 3 to 5 min. or until onions are tender. Add vinegar; cook 10 min. or until mixture is reduced by half, stirring occasionally. Stir in remaining ingredients. Bring to boil. Reduce heat to medium-low; simmer 15 min., stirring occasionally. Keep warm until ready to use.
HOMINY Squares: Cook bacon in large skillet on medium heat until crisp. Stir in garlic; cook 1 to 2 min. or until golden brown. Add onions; cook 3 to 4 min. or until tender, stirring occasionally. Add orange zest; mix well. Remove from heat. Let stand 2 min. Return to heat. Stir in chicken broth.
BRING to boil. Gradually add grits, stirring constantly; cook 3 to 4 min. or until grits are soft and mixture is thickened, stirring frequently. Add cheese, chipotle puree, salt and pepper; cook until cheese is melted, stirring constantly. Spread evenly into six half-hotel pans (or into one half-hotel pan for trial recipe) sprayed with cooking spray.
REFRIGERATE, uncovered, 1 hour or until completely cooled. Cover. Refrigerate an additional 2 hours or until well chilled. Cut hominy in each pan into eight pieces.
ORANGE-BRAISED Collard Greens: Blanche collard greens in salted boiling water 2 to 3 min. or until bright green. Drain well.
MEANWHILE, saute garlic in hot oil 1 to 2 min. or until golden brown. Stir in greens, orange zest and juice; cook 4 to 5 min. or until mixture is slighty reduced. Add honey and seasonings; stir. Cook an additional 2 min., stirring occasionally.
PORK Tenderloins: Season all sides of meat with Cajun seasoning, salt and pepper. Grill on medium-high heat 4 to 6 min. or until bottoms are marked with grill marks; turn. Brush evenly with 1/3 cup of the BBQ-Dijon Glaze. Grill an additional 5 min.; turn again. Brush with additional glaze. Transfer meat to sheet pans. Bake in 350ºF-convection oven 5 to 8 min. until meat is cooked through (160ºF), or to desired doneness. Remove from oven. Let meat stand 5 min. Cut off ends; reserve for another use. Cut each tenderloin diagonally into 12 slices, each about 3/4 inch thick. Brush slices evenly with 1/3 cup of the remaining glaze.
FOR each serving: Cook 1 Hominy Square on preheated oiled 350ºF-flat top grill 2 to 3 min. on each side or until golden brown on both sides. Place in center of plate; top with 1/3 cup Orange-Braised Collard Greens and 3 Pork Tenderloin slices, cut-sides out. Spoon about 1-1/2 Tbsp. of the remaining BBQ-Dijon Glaze over each meat slice.