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