Chilli-Glazed Pork with Sweet Potato Hash
With only 366 calories per portion, this flavour-packed dish is not to be missed! Slices of lean pork coated in a mild chilli crust are served alongside a sweet potato hash described by my younger brother as "well nice" (trust me, this is high praise indeed!).
This recipe is so easy to prepare, it is achievable on a budget since it has so few ingredients and, best of all, it tastes spectacular! The pork is suuuuper juicy with a hint of spice that is balanced wonderfully by the hash, which is sweet and comforting. Treat your body to some goodness and make this meal, you won't be disappointed!
Chilli-Glazed Pork with Sweet Potato Hash
Serves 4
1 pork tenderloin (about 1 1⁄4 pounds or 575g)
olive oil
1 tsp chilli powder
salt and black pepper
2 tbsp maple syrup
2 medium sweet potatoes, peeled
2 large shallots, chopped (or 1 large red onion)
150g baby spinach, chopped
1 small cabbage, sliced and steamed
Preheat the oven to 200C/390F/Gas 6.
Place the pork on a foil-lined roasting tray. Rub with 1 teaspoon of the oil, the chilli powder, and ¼ teaspoon each salt and pepper. Place in the oven to roast, turning occasionally and basting with the maple syrup twice, until cooked through, 10 to 12 minutes. Let rest for 5 minutes before slicing.
Meanwhile, in a food processor fitted with the coarse grating disk, grate the sweet potatoes. Alternatively you can do this by hard using a box grater. Heat a tablespoon of oil in a large nonstick frying pan over medium-high heat. Add the shallots and cook, stirring occasionally, until beginning to brown, 2 to 3 minutes. 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.
Serve the pork on top of the hash with steamed cabbage and drizzle over any juices that have collected in the roasting tray.
This recipe is so easy to prepare, it is achievable on a budget since it has so few ingredients and, best of all, it tastes spectacular! The pork is suuuuper juicy with a hint of spice that is balanced wonderfully by the hash, which is sweet and comforting. Treat your body to some goodness and make this meal, you won't be disappointed!
Chilli-Glazed Pork with Sweet Potato Hash
Serves 41 pork tenderloin (about 1 1⁄4 pounds or 575g)
olive oil
1 tsp chilli powder
salt and black pepper
2 tbsp maple syrup
2 medium sweet potatoes, peeled
2 large shallots, chopped (or 1 large red onion)
150g baby spinach, chopped
1 small cabbage, sliced and steamed
Preheat the oven to 200C/390F/Gas 6.
Place the pork on a foil-lined roasting tray. Rub with 1 teaspoon of the oil, the chilli powder, and ¼ teaspoon each salt and pepper. Place in the oven to roast, turning occasionally and basting with the maple syrup twice, until cooked through, 10 to 12 minutes. Let rest for 5 minutes before slicing.
Meanwhile, in a food processor fitted with the coarse grating disk, grate the sweet potatoes. Alternatively you can do this by hard using a box grater. Heat a tablespoon of oil in a large nonstick frying pan over medium-high heat. Add the shallots and cook, stirring occasionally, until beginning to brown, 2 to 3 minutes. 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.
Serve the pork on top of the hash with steamed cabbage and drizzle over any juices that have collected in the roasting tray.
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