Pork tenderloin is one of the most forgiving weeknight proteins: it’s lean, cooks fast, and takes seasoning well. Broiling it under high heat with a rub of chili powder, then basting twice with maple syrup during cooking, gives you a caramelized, slightly spicy exterior with a juicy center. This dish needs under thirty minutes, which makes it far more practical than the effort level suggests. The sweet potato hash is cooked simultaneously in a skillet: grated sweet potato cooks faster than diced and develops golden edges in the pan.
Shallots and baby spinach round it out into a built-in side. The contrast between the chili-and-maple pork and the sweet, slightly wilted spinach hash is well-balanced. Let the pork rest five minutes before slicing to hold onto its juices. A few dashes of hot sauce over the whole plate adds a welcome punch if you want more heat. After a few tries, this is the version we stopped tinkering with.
Rub the Pork Tenderloin with Chili Powder and Broil with Maple Syrup Glaze
Heat the broiler and line a rimmed baking sheet with foil. Rub the pork tenderloin with 1 teaspoon of olive oil, chili powder, and 1/4 teaspoon each of salt and pepper. Place on the prepared sheet and broil, turning occasionally and basting with the pure maple syrup twice during cooking. Broil until the internal temperature reaches 160F (71C), about 10 to 12 minutes. Let the pork rest for 5 minutes before slicing.
Grate the Sweet Potatoes and Cook with Shallots Until Golden
While the pork broils, peel the two medium sweet potatoes and grate them on a box grater or in a food processor. Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the chopped shallots and cook for 2 to 3 minutes until beginning to brown. Add the grated sweet potato and cook, stirring occasionally, for 7 to 9 minutes until tender and lightly golden.
Stir in the Baby Spinach and Serve Alongside the Sliced Pork
Add the chopped baby spinach to the sweet potato hash and stir until just wilted, about 1 to 2 minutes. Taste and season with salt and pepper. Divide the sliced pork and sweet potato hash among plates. Serve with hot sauce on the side if desired.
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Chili-Glazed Pork with Sweet Potato Hash
- Total Time: 40 minutes
- Yield: Serves 4
Description
Pork tenderloin gets a chili rub and two rounds of maple syrup basting under the broiler for a caramelized, slightly spicy crust. It’s plated alongside a skillet hash of grated sweet potato, shallots, and wilted baby spinach — ready in under thirty minutes.
Ingredients
- 1 pork tenderloin (approximately 1 1/4 pounds)
- 1 tbsp plus 1 tsp olive oil
- 1 tsp chili powder
- salt & black pepper
- 2 tbsp pure maple syrup
- 2 medium sweet potatoes (approximately 1 pound), peeled
- 2 large shallots, chopped (or 1/8 cup diced onion)
- 1 (5 oz) package baby spinach, chopped
- hot sauce (if desired)
Instructions
- Heat broiler. Line a rimmed baking sheet with foil and place the pork on it. Rub with 1 tsp oil, chili powder, and 1/4 tsp each salt and pepper. Broil, turning occasionally, and basting with the maple syrup twice. Broil until cooked through (160F/71C), approximately 10-12 minutes. Let pork rest for 5 minutes before slicing.
- While pork is cooking, grate the sweet potatoes on a box grater or in a food processor. Heat 1 tbsp olive oil in a large skillet over medium-high heat. Add the shallots (or onions) and cook until beginning to brown (2-3 minutes). Add sweet potato and cook, stirring occasionally, for 7-9 minutes. Stir in the spinach and cook just until wilted (1-2 more minutes).
- Divide pork and sweet potatoes among plates, serving with hot sauce if desired.
Notes
- Baste the pork with maple syrup twice while it broils — once isn’t enough to build the caramelized crust, and it burns if you add it all at the start.
- Grate the sweet potato rather than dicing it. It cooks faster and picks up golden edges in the skillet instead of steaming through.
- Let the pork rest five minutes before slicing or the juices end up on the cutting board instead of in the meat.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 8
- Sodium: 400
- Fat: 15
- Carbohydrates: 25
- Fiber: 4
- Protein: 30
Frequently Asked Questions
What internal temperature should the pork tenderloin reach?
Cook the pork to an internal temperature of 160F (71C), which is the USDA’s safe minimum for pork. Some cooks prefer a slightly lower temperature of around 145F (63C) for a juicier result, followed by a 3-minute rest. Use an instant-read thermometer inserted at the thickest point of the tenderloin for the most accurate reading.
Can I cook the pork tenderloin in a pan instead of under the broiler?
Yes, the tenderloin can be seared in a hot oven-safe skillet over medium-high heat for 2 to 3 minutes per side to brown the exterior, then transferred to a 400F oven to finish cooking to the correct internal temperature. Baste with the maple syrup during the final few minutes of oven cooking to build the glaze.
Can I substitute the sweet potatoes with regular potatoes in the hash?
Regular Yukon Gold or russet potatoes can be used as a substitute, though the cooking time may vary slightly depending on how finely they are grated. The natural sweetness of the sweet potato complements the maple and chili flavors on the pork, so using a regular potato will result in a more neutral-tasting hash. A small drizzle of maple syrup into the hash can help bridge the flavor gap.
