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.

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