Chili-glazed pork with sweet potato and shallot hash and spinach
Experience a tantalizing blend of flavors with our Chili-Glazed Pork, featuring a succulent pork fillet generously seasoned with chili powder, maple syrup, and spices. Paired with a hearty sweet potato and shallot hash and a fresh spinach side, this dish offers a perfect balance of sweetness, spice, and savory goodness. Ready to elevate your dinner game? Dive into this mouth-watering recipe today!
- 01 Jun 2024
- Cook time 25 min
- Prep time 15 min
- 5 Servings
- 9 Ingredients
This chili-glazed pork with sweet potato and shallot hash, paired with fresh spinach, is a perfect balance of sweet and savory. It's an inviting dish that combines tender pork with a zesty glaze, complemented by the natural sweetness of sweet potatoes and the mild, aromatic flavor of shallots. The vibrant spinach adds a splash of green and a nutritious boost to this delicious, hearty meal.
Ingredients:
Instructions:
- Peel the sweet potatoes and cut them into small, evenly-sized cubes to ensure they cook evenly. Set aside.
- Peel the shallots and finely chop them. Set aside.
- Pat the pork fillet dry with paper towels. Rub the pork fillet with the chili powder, salt, and black pepper, ensuring it is evenly coated.
- Heat 1/2 tbsp of the olive oil in a large skillet over medium heat.
- Add the sweet potato cubes and cook, stirring occasionally, for about 10 minutes until they start to soften and become golden brown.
- Add the chopped shallots to the skillet with the sweet potatoes and cook for another 5 minutes until the shallots are tender and the sweet potatoes are fully cooked. Remove from heat and set aside.
- Preheat the oven to 400°F (200°C).
- In another skillet or ovenproof pan, heat the remaining 1/2 tbsp of olive oil over medium-high heat.
- Add the seasoned pork fillet and sear it on all sides until browned, about 3-4 minutes per side.
- Once the pork is browned, brush it evenly with maple syrup, then transfer the skillet to the preheated oven.
- Roast the pork fillet in the oven for about 15-20 minutes, or until the internal temperature reaches 145°F (63°C) for medium-rare or 160°F (71°C) for medium.
- While the pork is roasting, place a large skillet over medium heat. Add the spinach without any additional oil or water.
- Cook the spinach, stirring frequently, until wilted, about 2-3 minutes.
- Remove the pork from the oven and let it rest for 5 minutes before slicing.
- Slice the pork fillet into medallions.
- On each plate, arrange a portion of the sweet potato and shallot hash, add a serving of wilted spinach, and place slices of the chili-glazed pork on top or beside the hash.
- Drizzle any remaining pan juices from the pork over the top for added flavor.
Tips:
- Preheat your oven to 400°F (200°C) before you start to ensure it's ready for the pork.
- Cut the sweet potatoes into evenly sized cubes to ensure they cook uniformly.
- Marinate the pork in the chili powder, salt, pepper, and olive oil mixture for at least 15 minutes for enhanced flavor.
- Use a meat thermometer to cook the pork to an internal temperature of 145°F (63°C) to avoid overcooking.
- Sauté the shallots until they're caramelized for added depth of flavor in your hash.
- Add spinach to the sweet potato hash just before serving to prevent it from becoming overcooked and soggy.
With a bit of preparation and these helpful tips, you'll be able to create a beautifully balanced and flavorful dish. Enjoy the tender chili-glazed pork, the sweet and savory sweet potato and shallot hash, and the fresh, vibrant spinach. This recipe is sure to become a favorite for its delicious taste and easy preparation.
| Nutrition Facts | |
|---|---|
| Serving Size | 270 grams |
| Energy | |
| Calories 220kcal | 9% |
| Protein | |
| Protein 24g | 17% |
| Carbohydrates | |
| Carbohydrates 24g | 7% |
| Fiber 4.13g | 11% |
| Sugar 6g | 6% |
| Fat | |
| Fat 5g | 6% |
| Saturated 1.19g | 4% |
| Cholesterol 70mg | - |
| Vitamins | |
| Vitamin A 840ug | 93% |
| Choline 110mg | 19% |
| Vitamin B1 1.19mg | 99% |
| Vitamin B2 0.50mg | 38% |
| Vitamin B3 8mg | 50% |
| Vitamin B6 1.15mg | 68% |
| Vitamin B9 50ug | 12% |
| Vitamin B12 0.55ug | 23% |
| Vitamin C 13mg | 14% |
| Vitamin E 1.32mg | 9% |
| Vitamin K 150ug | 123% |
| Minerals | |
| Calcium, Ca 60mg | 5% |
| Copper, Cu 0.29mg | 0% |
| Iron, Fe 2.15mg | 20% |
| Magnesium, Mg 81mg | 20% |
| Phosphorus, P 330mg | 27% |
| Potassium, K 960mg | 28% |
| Selenium, Se 33ug | 62% |
| Sodium, Na 280mg | 19% |
| Zinc, Zn 2.53mg | 23% |
| Water | |
| Water 210g | - |
| * Percent Daily Values are based on a 2500 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |
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