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Chili-Glazed Pork with Sweet Potato Hash

1 pork tenderloin

1 tbsp plus 1 teaspoon olive oil

1 tsp chili powder

2 tbsp pure maple syrup

2 medium sweet potatoes, peeled

2 large shallots, chopped

1 5-ounce bundle child spinach, chopped

Hot sauce (elective)

- Heat the broiler and place the pork on a foil-lined rimmed baking sheet. - Meanwhile, in a meals processor fitted with the coarse grating disk, grate the sweet potatoes. - Now add the shallots and cook, stirring often, until beginning to brown, 2 to 3 minutes. - Heat the remaining tbsp of oil in a big nonstick skillet over medium-excessive heat. - Rub it with 1 tsp of the oil, the chili powder, and ¼ tsp each salt and pepper. - Broil, turning occasionally and basting with the maple syrup twice, until cooked through, 10 to 12 minutes. - Add the sweet potatoes and cook, tossing occasionally, till tender, 7 to 9 minutes extra. - Serve the pork and potatoes with the hot sauce, if desired. - Add the spinach and cook, tossing, till just wilted, 1 to 2 minutes more. - Let it relaxation for five minutes before slicing.

Spicy Pork and Soba Noodles

6 ounces soba noodles

1 ¼ pound pork tenderloin, thinly sliced

1 tbsp vegetable oil

½ English cucumber, sliced

2 scallions, chopped

1 crimson chili pepper, sliced

2 tbsp rice vinegar

2 tsp sesame oil

- Cook the soba noodles according to the bundle instructions. - Transfer to a big bowl. - Heat the oil in a big skillet over medium-high heat. - Toss the pork with the noodles, cucumber, scallions, chili pepper, vinegar, sesame oil, and ½ tsp salt. - Season the pork with ½ tsp salt and ¼ tsp pepper. I
- n batches, brown the pork, 1 to 2 minutes per facet.

Garlicky Grilled Tilapia with Couscous

2 tbsp contemporary lemon juice, plus wedges for serving

2 cloves garlic, chopped

four 6-ounce tilapia fillets, break up lengthwise

1cup couscous

1 tbsp chopped contemporary flat-leaf parsley

2 tbsp chopped solar-dried tomatoes

- In a medium bowl, mix the lemon juice, oil, garlic, ½ tsp salt, and ¼ tsp pepper. Grill the tilapia on an oiled grate till cooked through, 1 to 2 minutes per aspect. - Remove from heat and stir within the parsley and sun-dried tomatoes. - Heat grill to high. Let marinate for 10 minutes. - Serve with the couscous and lemon wedges. - Meanwhile, cook the couscous in line with the package deal instructions. - Add the tilapia and toss to coat.

Minty Bulgur Salad with Salmon and Cucumbers

1 tbsp plus 1 tsp olive oil

1 pound piece skinless salmon fillet

1 cup bulgur

2 Kirby cucumbers, halved lengthwise and thinly sliced

1 cup fresh flat-leaf parsley leaves

¼ cup torn fresh mint leaves

½ small purple onion, thinly sliced

3 tbsp fresh lemon juice

- Heat 1 tsp of the oil in a large nonstick skillet over medium heat. Transfer to a plate and refrigerate till cool, about 15 minutes. - Let stand till tender, about 25 minutes. - Toss the bulgur with the cucumbers, parsley, mint, onion, lemon juice, and remaining tbsp of oil, ½ tsp salt, and ¼ tsp pepper. Drain and return it to the bowl. - Using a fork, flake the salmon into massive items. - Meanwhile, in a big bowl, mix the bulgur with 2 cups boiling water. - Cook the salmon until opaque all through, 4 to six minutes per aspect. Season the salmon with ¼ tsp every salt and pepper. Gently fold it into the bulgur mixture.