Chili Glazed Pork with Sweet Potato Hash

This was a simple, tasty weeknight meal this week.  The Hash in particular was excellent.

Ingredients:

1 Pork tenderloin, about 1 lb

1 tbs, plus one tsp olive oil

1 tsp chili powder

Pinch kosher salt and fresh ground pepper

2 tbs pure maple syrup

2 medium sweet potatoes, peeled

1 small onion, diced

1 - 5 oz package baby spinach

1)      Heat broiler to low.  Place the pork on a foil lined rimmed baking sheet.  Rub with 1 teaspoon of the oil, then the chili powder, salt and pepper.  Broil, turning occasionally and basting with the syrup twice, until cooked through – about 8 minutes.  Turn the broiler to high, and brown the top side for about 2 or 3 more minutes.  Let rest for about 5 minutes before slicing.

2)      Meanwhile, in a food processor, fitted with the course grating disk, grate the sweet potatoes.

3)      Heat the remaining olive oil ( you may want to add just a touch more than the recipe calls for ) in a large skillet over med high heat.  Add the onion, and cook until just beginning to brown – about 2 minutes.  Add the sweet potatoes, and cook, tossing frequently, until tender and starting to brown – about 10 minutes or so.  Add the spinach, and cook till wilted, mixing well – about 2 or 3 minutes or so.

4)      Serve the with the pork, and optional hot sauce.