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