Maple-Glazed Pork with Mashed Sweet Potatoes and Parsnips
- cal. (kcal) 400
- Makes: 4 servings
- Prep: 10 mins
- Cook: 41 mins
- Bake: 25 mins at 400°F
pork tenderloin (about 1-1/14 pounds)
smoked black pepper blend (such as McCormick Smokehouse black pepper)
parsnips, trimmed, peeled and cut into 1/4-inch-thick half-moons
low-sodium chicken broth
sweet potatoes, peeled and cut into 1/4-inch-thick half-moons
- Heat oven to 400 degrees F. Heat a large oven-safe nonstick skillet over medium-high heat.
- 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.
- 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.
- 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.
Nutrition Information for Maple-Glazed Pork with Mashed Sweet Potatoes and ParsnipsServings Per Recipe: 4
PER SERVING: 400 cal., 5 g total fat (2 g sat. fat), 93 mg chol., 246 mg sodium, 55 g carb. (8 g fiber), 33 g pro.