This was very good, so I thought I would share. By the way tho notes in the recipe are from the author, not me.
* Exported from MasterCook *

Apricot-Chipotle Glazed Tenderloin

Recipe By :
Serving Size : 0 Preparation Time :0:00
Categories : Pork

Amount Measure Ingredient -- Preparation Method
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COLD APRICOT-CHIPOTLE GLAZED TENDERLOIN

My husband loves the sweet-hot flavor of this pork, especially when
it has been grilled.

INGREDIENTS:

--1 cup apricot jam
--2 chipotles en adobo
--2 garlic cloves
--3 tablespoons tequila
--2 tablespoons mild olive oil
--2 pork tenderloins (about 1 pound each)
--2 cups fruit-wood smoking chips, soaked in water for 30 minutes

INSTRUCTIONS: Combine the jam, chipotles, garlic, tequila and olive
oil in a food processor. Process until smooth.

Put the tenderloins in a shallow glass dish and add three quarters of
the apricot-chipotle sauce. Set the remaining sauce aside. Turn the
meat in the sauce until well coated. Set aside to marinate for at
least 30 minutes. Light a charcoal fire or heat a gas grill to
medium. Scatter the soaked wood chips over the white ash-covered
coals, or put them in a foil pan, which you have poked holes into,
then place over the heat source.

Put the tenderloins on the hot grill and close the lid. Grill for
about 20 minutes, turning frequently. Watch carefully; they burn
easily.

I like to place the remaining glaze in a saucepan on the grill so it,
too, can smoke. To serve, cut the tenderloins across the grain into
thin slices. Accompany with the heated sauce. Serves 4.

PER SERVING (pork only): 200 calories, 38 g protein, 0 carbohydrate,
4 g fat (2 g saturated), 116 mg cholesterol, 88 mg sodium, 0 fiber.

PER TABLESPOON SAUCE: 60 calories, 0 protein, 11 g carbohydrate, 1 g
fat (0 saturated), 0 cholesterol, 5 mg sodium, 0 fiber.

Jacqueline Higuera McMahan, who grew up on a Bay Area rancho, is the
author of ``California Rancho Cooking,'' ``The Salsa Book'' and ``The
Chipotle Chile Cook Book.''
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We had this as a side dish along with, pinto beans and a tomato and avocado salad.
* Exported from MasterCook *

Sante Fe Grande

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Side Dish Tex-Mex Amount Measure Ingredient -- Preparation Method
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4 cups fat-free milk
1 (1 1/4 oz) package taco seasoning mix
3 tablespoons butter
few dashes bottle hot pepper sauce
1 cup quick-cooking grits or polenta mix
1 (4.5 oz) can chopped green chiles
1 1/4 cups shredded Colby-Monterey Jack cheese
2 tablespoons snipped fresh cilantro
2 tablespoons chopped green onions

In a large saucepan, combine milk, seasoning mix, butter and pepper sauce; cook ver medium heat just until boiling. Gradually stir in grits. Cook and stir over medium-low heat for 4 to 5 minutes, or until very thick. Remove from heat and stir in grenn chilies. Pour into a greased 2-qt. square baking dish. Cool slightly. Cover; chill in refrigerator 4 to 24 hours or until firm.
Invert onto a cutting board. Cut into quarters. Cut each diagonally to make 16 triangles total. Arrange in same baking dish, overlapping as necessary. Sprinkle with cheese. Bake in a 400° oven about 25 minutes or until cheese is melted. Let stand for 5 minutes. Sprinkle with cilantro and green onion. If desired, serve with salsa, taco sauce, sour cream, and /or chopped tomato. Maks 8 side-dish servings.
240 cal, 12g pro, 24g carb, 12g fat, 30mg chol, 2g fiber, 733 mg sod.

Source:
"The Best Milk Recipes in America"

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