Chili-Glazed Pork With Sweet Potato Hash

Ingredients

• Pork tenderloin

  Fresh, loin, separable lean and fat, raw

  19 oz or 539g

• Olive oil

  Salad or cooking

  1 tbsp or 14g

• Chili powder

  Spices

  1 tsp or 3g

• Salt

  Table

  ¼ tsp or 2g

• Pepper

  Spices, black

  ¼ tsp or 0.5g

• Maple syrups

  2 tbsp or 40g

• Sweet potato

  Raw, unprepared

  4 sweetpotato, 5" long or 520g

• Shallots

  Raw

  2 shallot (medium) or 85g

• Spinach

  Raw

  5 cup or 150g

Directions

1. Heat broiler. Place the pork on a foil-lined rimmed baking sheet. Rub with 1 teaspoon of the oil, the chili powder, and ¼ teaspoon each salt and pepper. Broil, turning occasionally and basting with the maple syrup twice, until cooked through, 10 to 12 minutes. Let rest for 5 minutes before slicing.
2. Meanwhile, in a food processor fitted with the coarse grating disk, grate the sweet potatoes.
3. Heat the remaining tablespoon of oil in a large nonstick skillet over medium-high heat. Add the shallots and cook, stirring occasionally, until beginning to brown, 2 to 3 minutes. Add the sweet potatoes and cook, tossing occasionally, until tender, 7 to 9 minutes more. Add the spinach and cook, tossing, until just wilted, 1 to 2 minutes more.
4. Serve sweet potato hash with the pork and enjoy!

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