Chili-Glazed Pork With Sweet Potato Hash

Chili-Glazed Pork With Sweet Potato Hash
Con Poulos
Brush the pork with pure maple syrup during cooking to create a sweet glaze.

Get the recipe.
Serves 4
preparation
25
minutes
cooking
25
minutes

Ingredients

1
pork tenderloin (about 1 1⁄4 pounds)
1
tablespoon plus 1 teaspoon olive oil
1
teaspoon
chili powder
kosher salt and black pepper
2
tablespoons
pure maple syrup
2
medium sweet potatoes (about 1 pound), peeled
2
large shallots, chopped
1
5-ounce package baby spinach, chopped
hot sauce (optional)

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 the pork and potatoes with the hot sauce, if desired.

 

Cyd McDowell
February 2011

Nutritional Information

  • Per Serving
  • Calories 366
  • Fat 10 g
  • Sat Fat 2.5 g
  • Cholesterol 90 mg
  • Sodium 308 mg
  • Protein 35 g
  • Carbohydrate 33 g
  • Sugar 13 g
  • Fiber 5 g
  • Iron 4 mg
  • Calcium 58 mg
What does this mean? See Nutrition 101.