Larry picked this recipe out of the latest issue of Fine Cooking as soon as it arrived. As I was browsing through the issue, I picked it out too – it just sounded so good! And it was. Larry loved it. I did too. Not too spicy, and I liked cutting and pounding the tenderloin into steaks.
I cut the sweet potatoes into fries and tossed them with salt, pepper, chipotle powder and chile powder, then baked them in the oven. I think I like them better in the convection oven – they get more crisp. They were still yummy.
- Grilled Spice-Rubbed Pork Tenderloin Steaks with Honey-Chipotle Barbecue Sauce (Fine Cooking #78, May 2006, p. 53)
- Chili-Spiced Sweet Potato Fries
- Trader Joe’s Spinach Salad
Wine: Cosentino 2001 The Zin (Lodi, California). We won this bottle in a ZAP contest two years ago. This was a perfect time to drink it. It’s just yummy. Yummy, yummy.
I thought that sounded really good too! In fact, that whole issue looks like a good one.
And in the same article, the pork salad with the Korean slaw also looks really good.