Chili-Glazed Pork With Sweet Potato Hash |
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Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 4 |
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Got this in an email from Real Simple. I haven't tried as yet, but I hope to soon. Ingredients:
1 pork tenderloin (about 1 1 4 pounds) |
1 tablespoon olive oil |
1 teaspoon olive oil |
1 teaspoon chili powder |
kosher salt and black pepper |
2 tablespoons pure maple syrup |
2 medium sweet potatoes, peeled (about 1 pound) |
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 1/4 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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