Smoky Pork, Sweet Potato and Spinach Rice Skillet

• boneless pork loinpatted dry24 oz
• white rice2 cup
• sweet potatopeeled and diced2 lb
• red oniondiced1/2 lb
• frozen spinach8 oz
• tomato sauce12 oz
• olive oil4 tbsp
• smoked paprika2 tsp
• kosher salt1 tsp
• black pepper1/2 tsp

Instructions

1. 1Peel and dice the sweet potato and dice the red onion. Pat the pork dry without rinsing it, then season it on all sides with kosher salt, black pepper and smoked paprika.
2. 2Rinse the rice until the water runs mostly clear. Combine it with the package-recommended amount of water in a saucepan, bring it to a boil, cover, reduce to low and cook until the grains are tender and the water is absorbed, about 15-20 minutes. Remove from the heat and let it stand covered until fluffy.
3. 3Heat the olive oil in a large skillet over medium-high heat until shimmering. Add the seasoned pork and sear for 2-3 minutes per side, until browned. Transfer it to a clean plate. Wash the board, knife and hands with soap and water before touching anything else.
4. 4Add the sweet potato and red onion to the skillet, season lightly with kosher salt and black pepper, and cook for 6-8 minutes, stirring occasionally, until the onion is translucent and the sweet potato is beginning to soften.
5. 5Stir in the tomato sauce and a small splash of water. Return the pork to the skillet, cover and reduce the heat to medium-low. Simmer for 10-14 minutes, turning the pork once, until the sauce is reduced and the thickest part of the pork reads 145°F (63°C) on an instant-read thermometer, then rest at least 3 minutes before slicing.
6. 6Remove the pork and let it rest for at least 3 minutes before slicing. Stir the frozen spinach into the skillet and cook for 4-6 minutes, until hot and wilted. Taste the sauce and adjust with kosher salt and black pepper. Serve the sliced pork and vegetables over the rice.