5 Servings 25 min Cook
19 Oz Pork Tenderloin
1 Tbsp Olive Oil
1 Tsp Chili Powder
1/4 Tsp Salt
1/4 Tsp Pepper
2 Tbsp Maple Syrups
4 Sweetpotato, 5" long Sweet Potato
2 Shallot (medium) Shallots
5 Cup Spinach
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 sweet potato hash with the pork and enjoy!