Chili-Glazed Pork with Sweet Potato Hash

One thing I love about reading other foodie's blogs is that they give me tons of great (and often easy!) weekday meal ideas that I might not have tried on my own.  I recently discovered fellow St. Louis blogger, Natalie, who writes over at The Sweets Life.  Her recipes inspire me to branch out from the types of meals I tend to recreate over and over again.  She recently posted a recipe for Chili-Glazed Pork with Sweet Potato Hash and I was sold.  I've never tried hash before, let alone sweet potato hash and I was really happy with the results.  Thanks for sharing Natalie!

 Chili-Glazed Pork with Sweet Potato Hash

from The Sweets Life via Real Simple

Ingredients

1 pork tenderloin (ours was a little over 1 pound)
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, peeled

2 large shallots, chopped
1 5-ounce package baby spinach, chopped

hot sauce (optional)

Directions

1. Heat broiler. (I went with Natalie's suggestion to roast at 350 for about 25 minutes until the meat reached an internal temperature of 160F rather than broil but feel free to choose whichever method you are comfortable with) 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 (if you are roasting, allow 25-35 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. (I also added about 1 tablespoon of maple syrup and some hot sauce to the mix).  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.

With the help of a food processor, this recipe came together quickly and was perfect for a week night meal.

 

Enjoy!