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

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


Ingredients Weights Measures
BBQ-Dijon Glaze
garlic cloves, minced - -
oil - -
Vidalia onions, small dice - -
crushed red pepper - -
HEINZ Apple Cider Vinegar - -
dark brown sugar, firmly packed - -
GREY POUPON Classic Dijon Mustard - -
HEINZ Tomato Ketchup - -
Hominy Squares
OSCAR MAYER Bacon, diced - -
garlic cloves, thinly sliced - -
Vidalia onions, small dice - -
orange zest - -
chicken broth - -
white grits, uncooked - -
grated aged Cheddar cheese - -
chipotle peppers in adobo sauce, pureed - -
salt - -
freshly ground black pepper - -
Orange-Braised Collard Greens
collard greens, ribs removed, chopped - -
garlic cloves, thinly sliced - -
oil - -
orange zest - -
fresh orange juice - -
honey - -
smoked paprika - -
salt and pepper - -
Pork Tenderloins
pork tenderloins, silver skin removed - -
Cajun seasoning - -
salt and pepper - -


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.

Kraft Kitchens Tips

Special Extra
Garnish plate with burnoise tomatoes and finely chopped parsley.
Make Ahead
Both the Dijon-BBQ Glaze and Hominy Squares can be prepared ahead of time. Store, tightly covered, in refrigerator up to 24 hours before using as directed.
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