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.