glazed chili pork with sweet potato hash

photo from Real Simple

I used this recipe out of this month's Real Simple magazine. 3 out of 4 people in our house liked it so I will make it again. 


Serves 4
Hands-On Time: 25m
Total Time: 25m

Ingredients

1 pork tenderloin (about 1 1⁄4 pounds) (I used pork chops)

1 tablespoon plus 1 teaspoon olive oil

1 teaspoon chili powder

kosher salt and black pepper

2 tablespoons pure maple syrup ( I used pancake syrup)

2 medium sweet potatoes (about 1 pound), peeled

2 large shallots, chopped (green onions)

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