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Maple-Glazed Pork with Mashed Sweet Potatoes and Parsnips

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Makes: 4  servings Prep 10 mins Cook 41 mins Bake 400°F 25 mins
Maple-Glazed Pork with Mashed Sweet Potatoes and Parsnips
Nutrition Facts

Servings Per Recipe 4

  • Amount Per Serving
  • cal.(kcal)400
  • Fat, total(g)5
  • chol.(mg)93
  • sat. fat(g)2
  • carb.(g)55
  • fiber(g)8
  • pro.(g)33
  • sodium(mg)246

Percent Daily Values are based on a 2,000 calorie diet

  • 1 pork tenderloin (about 1-1/14 pounds)
  • 1 1/4 teaspoons  smoked black pepper blend (such as McCormick Smokehouse black pepper)
  • 3 tablespoons  maple syrup
  • 8 ounces  parsnips, trimmed, peeled and cut into 1/4-inch-thick half-moons
  • 1/2 cup  low-sodium chicken broth
  • 1 1/2 pounds  sweet potatoes, peeled and cut into 1/4-inch-thick half-moons


1. Heat oven to 400 degrees F. Heat a large oven-safe nonstick skillet over medium-high heat.

2. Pat pork dry with paper towels and rub with 3/4 teaspoon of the black pepper blend. Place pork in skillet and cook for 2 minutes per side or until browned. Transfer pork to oven and roast at 400 degrees F for about 25 minutes or until internal temperature registers 155 degrees F on an instant-read thermometer. Brush pork with 1 tablespoon of the maple syrup twice during last 10 minutes of cook time.

3. While pork is cooking, heat a medium-size saucepan over medium heat. Add parsnips to saucepan; coat generously with nonstick cooking spray. Cover and cook, stirring occasionally, for 10 minutes or until browned.

4. Add broth, sweet potatoes and 1/4 cup water to saucepan and cook, covered, for about 23 minutes, stirring occasionally, or until liquid has been absorbed. Gently mash. Stir in remaining 2 tablespoons maple syrup and 1/2 teaspoon black pepper blend and serve with pork.

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