Chili Glazed Pork With Sweet Potato Hash

Grill chops basting with Apple Cider Glaze until desired temperature. 1 tbs plus 1 tsp olive oil.

Cooking The Magazines Chili Glazed Pork With Sweet Potato Hash Honest Cooking

Hot sauce optional Cooking Instructions.

Chili glazed pork with sweet potato hash. Grill pork over direct medium heat for 5 minutes. Turn and brush glaze on cooked side of pork. Rub with 1 teaspoon of the oil the chili powder and ¼ teaspoon each salt and pepper.

2 tbs pure maple syrup. Add sweet potato and cook stirring occasionally for 7-9 minutes. Rub with 1 teaspoon of the oil the chili powder and ¼ teaspoon each salt and pepper.

Place the pork on a foil-lined rimmed baking sheet. Remove the chops from the Marinade and wipe off any excess Marinade. Rub with 1 teaspoon of the oil the chili powder and ¼ teaspoon each salt and pepper.

Chili-Glazed Pork with Sweet Potato Hash from Real Simple February 2011 serves 4 Ingredients-1 pork tenderloin approximately 1 14 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. 2 medium sweet potatoes about 1 pound peeled. 2 large shallots chopped.

Continue turning and glazing approximately every 5 minutes until pork reaches an internal temperature of 145F about 20 minutes. Add the sweet potatoes and cook tossing occasionally until tender 7 to 9 minutes more. Combine honey 1 tablespoon lime juice and chili powder in a small bowl.

1 tsp chili powder. Stir in the spinach and cook just until wilted 1-2 more minutes. Heat the remaining tablespoon of oil in a large nonstick skillet over medium-high heat.

Kosher salt and pepper. 1 5-ounce package baby spinach chopped. 1 5-ounce package baby spinach chopped.

Broil turning occasionally and basting with the maple. Place the pork on a foil-lined rimmed baking sheet. Combine honey 1 tablespoon lime juice and chili powder in a small bowl.

Add the shallots or onions and cook until beginning to brown 2-3 minutes. Grill pork over direct medium heat for 5 minutes. Add the shallots and cook stirring occasionally until beginning to brown 2 to 3 minutes.

Turn and brush glaze on cooked side of pork. Divide pork and sweet potatoes among plates serving with hot sauce if desired. 2 large shallots chopped.

Heat the remaining tablespoon of oil in a large nonstick skillet over medium-high heat. Using a tea towel squeeze as much liquid as possible from the potato. Medium temperature is 15 to 18 minutes.

1 pork tenderloin about 1 14 pounds 1 tablespoon plus 1 teaspoon olive oil 1 teaspoon chili powderkosher 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 Preparation. Prepare the sweet potato frizzles. 2 medium sweet potatoes about 1 pound peeled.

Place the pork on a foil-lined rimmed baking sheet. Add the spinach and cook tossing until just wilted 1 to 2 minutes more. Hot sauce optional Directions.

Continue turning and glazing approximately every 5 minutes until pork reaches an internal temperature of 145F about 20 minutes. Peel and grate the sweet potato using the large holes in a box grater. Add the shallots and cook stirring occasionally until beginning to brown 2 to 3 minutes.

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