Cinnamon Chipotle Roasted Pork Tenderloin & SmokeSho Sweet Potato Hash Recipe

Warm chipotle, cozy cinnamon, juicy pork, crispy-edged hash—this plate screams weeknight hero with holiday energy.

Ready in: ~45 minutes
Serves: 4

Why it slaps

SMOKESHOW (chipotle + cinnamon) does double duty—deep savory on the pork, caramel warmth on the potatoes—so you get restaurant flavor with pantry effort.

Ingredients

Pork

• 1 lb pork tenderloin, silver skin removed (kept whole)

• 2 Tbsp SmokeSho (SMOKESHOW) spice rub

• 1 Tbsp olive oil

• Pinch of salt (optional, to taste)

Sweet Potato Hash

• 1 cup diced onions

• ¼ cup minced jalapeño (seeds removed for milder heat)

• 4 cups peeled, diced sweet potatoes (½–¾" cubes)

• ¼ cup olive oil

• 2 Tbsp SmokeSho spice rub

• Kosher salt, to taste

Equipment

Rimmed baking sheet, large sauté/blackening skillet, instant-read thermometer, parchment/foil (optional).

Directions

Pork Tenderloin

1. Preheat oven to 400°F (204°C). Pat pork dry.

2. Season all sides with 2 Tbsp SmokeSho + pinch of salt.

3. Sear: Heat a large skillet over medium-high. Add 1 Tbsp oil, then pork. Sear 1–2 min per side until evenly browned.

4. Roast: Transfer to a sheet pan and bake 10–15 minutes, until the center hits 135°F for medium (carryover will rise to ~140–145°F).

5. Rest 3–5 minutes, then slice into medallions.

SmokeSho Sweet Potato Hash

1. Sauté aromatics: In a large skillet over medium-high, add ¼ cup oil, then onions + jalapeño. Cook 3–4 minutes until softened and lightly browned.

2. Hash it: Add sweet potatoes + 2 Tbsp SmokeSho + a pinch of salt. Toss to coat.

3. Cook: Reduce to medium and cook 12–18 minutes, stirring every few minutes so edges caramelize and centers turn tender.

4. Finish & serve: Taste for salt. Add lime or maple if you like contrast. Serve hot with sliced pork on top or alongside.

Pro Tips

• Target temps: Pull pork at 135°F for medium; 140°F for medium-well.

• Even cubes = even cook. Keep sweet potatoes similar size for crispy edges.

• Sheet-pan option: Toss potatoes with oil + SmokeSho and roast at 425°F for 20–25 min, flipping once; sauté onions/jalapeño separately and combine.

What to serve with it

• Simple arugula salad with lime vinaigrette

• Charred green beans or roasted Brussels

• Warm tortillas for “pork & hash” tacos (trust)

Variations

• Maple-Chipotle Glaze: Brush pork with 1 Tbsp warm maple in the last 5 minutes of roasting.

• Air Fryer Pork: 400°F 12–16 min, flipping once; rest 5 min (still sear first for best crust).

• Extra heat: Keep some jalapeño seeds or add a pinch more SmokeSho at the end.

Storage

• Pork: 3–4 days refrigerated; rewarm gently to 140°F.

• Hash: 3–4 days; re-crisp in a hot skillet or 425°F oven for 5–8 min.