Thursday, February 17, 2011

Chili-glazed pork with sweet potato hash

from Real Simple, February 2011

Geoff and I had this last night. Even if pork isn't your thing, the sweet potato hash is particularly good, and worth making to suit some other entree.

Serves: 4
Hands-on time: 25 minutes
Total time: 25 minutes
(Note: it was more like 30-35 minutes for us)


1 pork tenderloin (about 1 1⁄4 pounds)
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 (about 1 pound), peeled
2 large shallots, chopped
1 5-ounce package baby spinach, chopped
hot sauce (optional)


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. (Note: our pork was in the oven for a longer period of time, and when we pulled it out, it wasn't done. We cut it into quarters (making one cut lengthwise, then another cut widthwise), then put it back in, cut sides up, for a few more minutes.

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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