Chili-Glazed Pork With Sweet Potato Hash
Serves 4| Hands-On Time: | Total Time:
- 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.
- Meanwhile, in a food processor fitted with the coarse grating disk, grate the sweet potatoes.
- 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.
- Serve the pork and potatoes with the hot sauce, if desired.
- Per Serving
- Calories 366
- Fat 10g
- Sat Fat 2.5g
- Cholesterol 90mg
- Sodium 308mg
- Protein 35g
- Carbohydrate 33g
- Sugar 13g
- Fiber 5g
- Iron 4mg
- Calcium 58mg
What does this mean? See Nutrition 101 .
Grating the sweet potatoes in a food processor will yield long, pretty shreds for the hash. If you don’t feel like pulling out your machine, use a box grater. But keep in mind that the potato pieces will be shorter and will require slightly less cooking time.