Chili-Glazed Pork With Sweet Potato Hash

• 1 pork tenderloin (about 1 1/4 pounds)
• 1 tablespoon plus 1 teaspoon olive oil
• 1 teaspoon chili powder
• kosher salt and black pepper
• 2 tablespoons pure maple syrup
• 2 medium sweet potatoes (about 1 pound), peeled
• 2 large shallots, chopped
• 1 5-ounce package baby spinach, chopped
• hot sauce (optional)

1. Heat broiler. Place the pork on a foil-lined rimmed baking sheet. Rub with 1 teaspoon of the oil, the chili powder, and 1/4 teaspoon each salt and pepper. Broil, turning occasionally and basting with the maple syrup twice, until cooked through, 10 to 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 (or grate with box grater, although this will produce smaller shreds--so adjust cooking time accordingly).
3. Heat the remaining tablespoon of oil in a large nonstick skillet over medium-high heat. Add the shallots and cook, stirring occasionally, until beginning to brown, 2 to 3 minutes.
4. Add the sweet potatoes and cook, tossing occasionally, until tender, 7 to 9 minutes more. Add the spinach and cook, tossing, until just wilted, 1 to 2 minutes more.
5. Serve the pork and potatoes with the hot sauce, if desired.

pork tenderloin, olive oil, chili powder, kosher salt, maple syrup, sweet potatoes, shallots, baby spinach, hot sauce

Taken from www.epicurious.com/recipes/member/views/chili-glazed-pork-with-sweet-potato-hash-52904021 (may not work)