Maple-Glazed Pork with Mashed Sweet Potatoes and Parsnips

Maple-Glazed Pork with Mashed Sweet Potatoes and Parsnips

4.6 of 5 (5)
member ratings
Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 418.5
  • Total Fat: 7.8 g
  • Cholesterol: 67.2 mg
  • Sodium: 130.4 mg
  • Total Carbs: 57.0 g
  • Dietary Fiber: 8.8 g
  • Protein: 28.9 g

View full nutritional breakdown of Maple-Glazed Pork with Mashed Sweet Potatoes and Parsnips calories by ingredient

Number of Servings: 4


    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.

Serving Size: Makes 4 servings

Number of Servings: 4

Recipe submitted by SparkPeople user ANNE_SP.

TAGS:  Beef/Pork |

Member Ratings For This Recipe

  • no profile photo

    Very Good
    tasty - 9/17/20

  • no profile photo

    This was very good. Will make again. - 11/2/19

  • no profile photo

    Very Good
    great - 12/27/17

  • no profile photo

    Great! - 10/14/17

  • no profile photo

    The sweet potato/parsnip combo is excellent. This is my go-to recipe for Thanksgiving and all year. The pork was just a tad dry, but I think I just cooked it too long. This one is definitely a keeper. - 3/4/17