Maple-Glazed Pork with Mashed Sweet Potatoes and Parsnips
- 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.
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.