Honey Glazed Pork Tenderloin with Roasted Sweet Potatoes and Green Beans

This honey glazed pork tenderloin is a perfect balance of sweet and savory. The mild flavor of pork pairs beautifully with a rich honey pan sauce, creating a dish that feels special yet is simple enough for a weeknight. Roasted sweet potatoes and green beans round out the meal, making it a complete and satisfying dinner.

The glaze, made with honey, garlic, thyme and a touch of butter, coats the tender pork slices and adds a glossy finish. Serve it all together for a colorful and flavorful plate that everyone will enjoy.

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Ingredients

4 unit Sweet PotatoesView ingredient guideLike ingredientDislike ingredient

24 ounce Pork TenderloinView ingredient guideLike ingredientDislike ingredient

2 clove GarlicView ingredient guideLike ingredientDislike ingredient

12 ounce Green BeansView ingredient guideLike ingredientDislike ingredient

1 teaspoon Dried ThymeView ingredient guideLike ingredientDislike ingredient

2 unit Chicken Demi-GlaceView ingredient guideLike ingredientDislike ingredient

1 ounce HoneyView ingredient guideLike ingredientDislike ingredient

8 teaspoon Vegetable OilView ingredient guideLike ingredientDislike ingredient

2 tablespoon ButterView ingredient guideLike ingredientDislike ingredient

Salt to tasteView ingredient guideLike ingredientDislike ingredient

Pepper to tasteView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat oven to 425°F (220°C). Peel sweet potatoes and cut into ½-inch cubes. Toss with a drizzle of oil, salt and pepper. Spread on one half of a baking sheet. Roast for 20-25 minutes, tossing after 10 minutes.
2. While sweet potatoes roast, heat a drizzle of oil in a large pan over medium-high heat. Pat pork tenderloin dry and season with salt and pepper. Sear until browned all over, about 6-8 minutes. Mince garlic while pork sears.
3. After sweet potatoes have roasted 10 minutes, remove sheet from oven. Toss sweet potatoes, then add green beans to the other side of the sheet. Drizzle with oil and season with salt and pepper. Return to oven and roast until green beans are tender-crisp, about 15 minutes more.
4. Transfer seared pork to a baking sheet. Roast in oven until desired doneness (145°F internal), about 8-12 minutes. Let rest for a few minutes before slicing.
5. Reduce heat under the pan to medium. Add a drizzle of oil, garlic and thyme. Cook until fragrant, about 30 seconds. Stir in demi-glace, ½ cup water and honey, scraping up browned bits. Simmer until reduced by half, 3-4 minutes. Add butter and stir until melted. Season with salt and pepper.
6. Slice pork thinly. Divide green beans and sweet potatoes among plates. Top with pork slices and drizzle with glaze. Serve immediately.

Recipe Tips

FAQ

Can I use a different cut of pork?

Yes, pork loin or pork chops can be substituted, but adjust cooking time accordingly.

Can I make this recipe dairy-free?

Yes, omit the butter or use a dairy-free alternative. The glaze will still be delicious.

How do I store leftovers?

Store in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or oven.