1 tsp ground chipotle chili pepper or chili powder

1 tsp paprika                            1/2 tsp ground cumin

1/4 tsp ground coriander       2 T olive oil, divided

Kosher salt                               1.5 lbs boneless pork loin

2 large sweet potatoes            1/4 tsp salt

1/4 tsp chili powder                1 tsp brown sugar

Heat oven to 375°.  Combine chipotle pepper,

paprika, cumin, coriander, 1 T of the oil and 1 tsp. salt, making a rub.  Place pork on rimmed baking sheet and coat with the spice mixture.

For potatoes:  Brush another aluminum foil-lined jelly roll pan with 2 tsp olive oil.  Heat pan in a 375° oven for 5 minutes.

Peel sweet potatoes, and cut into 3×1/2 inch strips (french fry style).  Combine strips, 1/4 tsp salt, 1/4 tsp chili powder, 1 tsp brown sugar & 1 tsp oil in large zip-top bag, tossing to coat.  Place in single layer on pan.

Place both pans in oven. Roast until the internal temperature of the pork registers 145° (40 to 50 minutes).  Remove pork, letting it rest for at least 5 minutes before slicing.  Raise temperature to 425° to crisp potatoes.