Sometimes on a weekend night we might try to do a recipe that is a little more involved than what me might attempt on a weeknight, but this Friday night, we went for a recipe, Chili-Glazed Pork with Sweet Potato Hash that is pretty easy, but requires a bit more equipment.

In a small kitchen, just how many dishes we want tackle also factors into selecting a recipe. This one requires a food processor but the results are worth it and there’s just enough time while the sweet potatoes are sautéing to get it washed, dried and put away.

The pork tenderloin is super easy since it goes in the oven and only requires a quick basting twice. We put the pork in for four minutes, turn it over, brush it with the maple syrup, than repeat again in four minutes. The recipe says 10 to 12 minutes; this time the pork was perfect at 160 degrees on a meat thermometer after 10 minutes. Letting it rest for 5 minutes is essential—we often do so under a piece of tented foil—that way it says really juicy.

The hash is simple and delicious and has a nice kick with the suggested addition of hot sauce—this time we used Siracha but other times we’ve used Tabasco. Both are a nice addition. Even though the recipe doesn’t specifically state it, we use salt and pepper in it as well as it is sautéing.

Unlike other recipes where we often make half the recipe, this one we make the full one. The hash makes a great left over for lunch and the pork makes for especially delicious Cuban sandwiches.