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.