Peas and carrots. Chocolate and peanut butter. Maple and chipotle. Some foods are just such natural pairings, you really can’t go wrong. I love sweet and spicy flavors together, and when I came across this recipe for Spiced Pork Tenderloin with Maple Chipotle Sauce in the March issue of Cooking Light, I thought it sounded delicious. I just had one little problem that made me a bit sad – I don’t eat pork, so I couldn’t make this. (Well, that’s kind of a lie – I do eat things that contain pork when I am out of the house, but I never bring things like bacon, pork chops, etc into the house and cook them. I have absolutely no clue how to cook a pork chop!) Then I recalled the turkey tenderloins in my freezer, and knew this would be a great way to prepare them.
I suppose there’s not much need for me to copy and paste the recipe since it’s linked above. I pretty much followed it exactly, just replacing the pork with turkey and cutting the amounts in half because I used just one 1-lb tenderloin. This was a fairly simple but tasty dinner, and turkey is a wonderfully healthy lean meat so we felt great about it. Roasted buttercup squash was a delicious accompaniment.