Chili-Glazed Pork with Sweet Potato Hash--Yum!

A few days ago, while perusing the vast world of Facebook, I stumbled upon a recipe which a high school friend had posted. Not yet having dinner plans for the evening, I decided to try it. I had never used the broiler of an oven before, but it was super easy and the food turned out great! I used 2 pork chops for the meat and spiced it up a little more with garlic, more chili powder than the recipe calls for, pepper, and some serrano pepper. Be sure to baste the meat with the maple syrup! Regular onions can be substituted for shallots, and I used regular potatoes instead of sweet potatoes. They turn out a bit more like hashbrowns, but adding some orange zest can help this.

Ingredients
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)

Directions
Heat broiler. Place the pork on a foil-lined rimmed baking sheet. Rub with 1 teaspoon of the oil, the chili powder, and ¼ 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.
Meanwhile, in a food processor fitted with the coarse grating disk, grate the sweet potatoes.
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. 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 and potatoes with the hot sauce, if desired.

Recipe courtesy of: http://www.realsimple.com/food-recipes/browse-all-recipes/chili-glazed-pork-with-sweet-potato-hash-00000000050940/index.html