Glazed Pork on Sweet Potato Beds Recipe

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Glazed Pork on Sweet Potato Beds Recipe
Glazed Pork on Sweet Potato Beds Recipe photo by Taste of Home
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Glazed Pork on Sweet Potato Beds Recipe

Read Reviews
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Publisher Photo
When solving the “what’s for dinner” puzzle, this maple-glazed pork tenderloin is often our top choice. Add sweet potatoes for a comfy side. —Jessie Grearson-Sapat, Falmouth, Maine
MAKES:
6 servings
TOTAL TIME:
Prep: 20 min. Cook: 30 min.
MAKES:
6 servings
TOTAL TIME:
Prep: 20 min. Cook: 30 min.

Ingredients

  • 1-1/2 pounds sweet potatoes, peeled and cubed
  • 1 medium apple, peeled and cut into 8 pieces
  • 2 tablespoons butter
  • 1 tablespoon lemon juice
  • 2 teaspoons minced fresh gingerroot
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • PORK:
  • 1 teaspoon water
  • 1/2 teaspoon cornstarch
  • 3 tablespoons maple syrup
  • 2 teaspoons wasabi mustard
  • 2 teaspoons soy sauce
  • 1/2 teaspoon pepper
  • 2 pork tenderloins (3/4 pound each), cut into 1-inch slices
  • 1 tablespoon olive oil
  • 2 garlic cloves, minced

Directions

Place sweet potatoes and apple in a large saucepan with water to cover. Bring to a boil over high heat. Reduce heat to medium; cover and cook just until tender, 10-12 minutes. Drain. Mash potatoes and apple. Add the next five ingredients; keep warm.
Stir water into cornstarch until smooth; add syrup, mustard, soy sauce and pepper. Add pork; stir to coat.
In a large skillet, heat oil over medium heat. Brown pork. Add garlic; cook until meat is no longer pink, 3-5 minutes longer. Serve with sweet potatoes and pan juices. Yield: 6 servings.
Originally published as Glazed Pork on Sweet Potato Beds in Taste of Home December 2016

Nutritional Facts

3 ounces pork with 1/2 cup sweet potato and apple: 327 calories, 10g fat (4g saturated fat), 74mg cholesterol, 473mg sodium, 33g carbohydrate (13g sugars, 4g fiber), 25g protein. Diabetic Exchanges: 3 lean meat, 2 starch, 1 fat.

  • 1-1/2 pounds sweet potatoes, peeled and cubed
  • 1 medium apple, peeled and cut into 8 pieces
  • 2 tablespoons butter
  • 1 tablespoon lemon juice
  • 2 teaspoons minced fresh gingerroot
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • PORK:
  • 1 teaspoon water
  • 1/2 teaspoon cornstarch
  • 3 tablespoons maple syrup
  • 2 teaspoons wasabi mustard
  • 2 teaspoons soy sauce
  • 1/2 teaspoon pepper
  • 2 pork tenderloins (3/4 pound each), cut into 1-inch slices
  • 1 tablespoon olive oil
  • 2 garlic cloves, minced
  1. Place sweet potatoes and apple in a large saucepan with water to cover. Bring to a boil over high heat. Reduce heat to medium; cover and cook just until tender, 10-12 minutes. Drain. Mash potatoes and apple. Add the next five ingredients; keep warm.
  2. Stir water into cornstarch until smooth; add syrup, mustard, soy sauce and pepper. Add pork; stir to coat.
  3. In a large skillet, heat oil over medium heat. Brown pork. Add garlic; cook until meat is no longer pink, 3-5 minutes longer. Serve with sweet potatoes and pan juices. Yield: 6 servings.
Originally published as Glazed Pork on Sweet Potato Beds in Taste of Home December 2016

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Reviews forGlazed Pork on Sweet Potato Beds

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MY REVIEW
i_like_pie User ID: 1201160 261889
Reviewed Feb. 27, 2017

"I hesitate to rate since, based on the previous review, I didn't even end up making the sweet potatoes. The pork was delicious and tender. I did not have wasabi mustard, and dijon seemed to be perfectly acceptable substitute for us."

MY REVIEW
rwippel User ID: 4262008 258002
Reviewed Dec. 11, 2016

"I give the glazed pork a 5 star, but the sweet potatoes get 3 stars. I will definitely be making the pork medallions again. The were sweet and cooked up beautifully. The pork cooked more like 10-15 minutes as oppose to 3-5."

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