Post Recipes…

The lady who runs the Steamy Kitchen blog said to post pictures with your posts. I hope to start doing that in the future but I made this dish before I started the blog so I’m gonna lean on that as an excuse…

One of the main features in this months Cooking Light is recipes featuring syrup. Earlier this week I decided to try my hand at the Spiced Pork Tenderloin with Maple Chipotle Sauce (Cooking Light, March 08, Page 116). The part I really liked about this recipe was that lack of chopping and mincing required to make it. I made some Mashed Potatoes with chives to go with it (I learned these from last month’s Cooking Light) while the wife prepared a sauteed Carrot & Onion dish that was great but I have no idea how she did it since I was busy measuring broths, syrup & vinegar while she talked on the phone did some dishes and cooked.

The dish turned out to be painfully awesome. I was afraid the Chipotle would make it to hot for me since I am hyper-sensitive to spicy foods but I soldiered through. However, it did leave my mouth real tingly for about 30 minutes after seconds. If anyone has any tips on how to condition yourself to spicy foods I would love to hear them.

Recipe (also available on the web here) is after the cut: