Chili-Glazed Pork With Sweet Potato Hash

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Photo by Con Poulos
Chili-Glazed Pork With Sweet Potato Hash 3.7 186 5 1
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  • Serves 4
  • Hands-On Time
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  • Nutritional Information
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    Nutritional Information

    Per Serving

    • Calories 366 calories
    • 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

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. 

Ingredients

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

 

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