Chili-Glazed Pork Tenderloin & Sweet Potato Hash

My lunch today was pretty much the most delicious meal I've had in a LONG, LONG time!!!! To be honest, I was nervous to use an entire teaspoon of chili powder on the tenderloin (spicy is not my friend) but, holy smokes, was it worth it! This is a great recipe for dinner with the family or to wow your sweetheart with. This sweet and savory dish is sure to impress!!!

Chili-Glazed Pork Tenderloin & Sweet Potato Hash

1 pork tenderloin (about 1 1/4 pounds), Trader Joe's has a great selection

1 tbsp plus 1 tsp olive oil

1 tsp chili powder

salt & pepper

2 tbsp pure maple syrup

2 medium sweet-potatoes (about 1 pound), peeled

2 large shallots, peeled and sliced

1 6-oz. package baby spinach

1. Heat broiler. Place the pork on a foil-lined rimmed baking sheet. Rub with 1 tsp of the oil, the chili powder, and 1/4 tsp each salt and pepper. Broil, turning occasionally and basting with the maple syrup twice, until cooked through, 10-12 minutes. Let rest for 5 minutes before slicing.

2. Meanwhile, in a food processor fitted with the coarse grating disk, grate the sweet potatoes.

3. Heat the remaining tbsp of oil in a large non-stick skillet over medium-high heat. Add the shallots and cook, stirring occasionally, until beginning to brown, 2-3 minutes. Add the sweet potatoes and cook, tossing occasionally, until tender, 7-9 minutes more. Add the spinach and cook, tossing, until wilted, 1-2 minutes more.

4. Serve the pork and potatoes with hot sauce if desired.

Serves 4