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