Honey Thyme Pork Tenderloin with Roasted Sweet Potatoes and Green Beans

This honey thyme pork tenderloin is a cozy, balanced dinner built around a quick sear, a short roast and a glossy pan glaze made with garlic, stock concentrate, honey and butter.

Sweet potatoes roast until tender while green beans join the pan partway through, making the sides simple and efficient. Slice the pork, spoon the savory-sweet glaze over the top and dinner is ready.

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Ingredients

12 ounce Sweet PotatoesView ingredient guideLike ingredientDislike ingredient

12 ounce Pork TenderloinView ingredient guideLike ingredientDislike ingredient

1 clove GarlicView ingredient guideLike ingredientDislike ingredient

0.25 ounce ThymeView ingredient guideLike ingredientDislike ingredient

6 ounce Green BeansView ingredient guideLike ingredientDislike ingredient

2 unit Chicken Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

0.5 ounce HoneyView ingredient guideLike ingredientDislike ingredient

4 teaspoon Vegetable OilView ingredient guideLike ingredientDislike ingredient

1 tablespoon ButterView ingredient guideLike ingredientDislike ingredient

Salt, to tasteView ingredient guideLike ingredientDislike ingredient

Pepper, to tasteView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat the oven to 425°F. Wash and dry the produce. Peel the sweet potatoes and cut them into 1/2-inch cubes.
2. Place the sweet potatoes on one side of a baking sheet. Toss with a drizzle of vegetable oil, salt and pepper. Roast for 10 minutes to start.
3. While the sweet potatoes roast, pat the pork tenderloin dry with paper towels and season all over with salt and pepper. Heat a drizzle of vegetable oil in a medium pan over medium-high heat. Add the pork and sear, turning occasionally, until browned on all sides, 6 to 8 minutes.
4. While the pork sears, mince the garlic. Strip about 2 teaspoons thyme leaves from the stems.
5. After the sweet potatoes have roasted for 10 minutes, remove the baking sheet from the oven and toss the sweet potatoes, keeping them to one side. Add the green beans to the other side of the sheet and toss them with a drizzle of vegetable oil, salt and pepper. Return the sheet to the oven and roast until the vegetables are tender, 10 to 15 minutes more.
6. Transfer the browned pork to a second baking sheet. Roast until cooked to your preferred doneness, 8 to 12 minutes.
7. Meanwhile, make the glaze in the same pan used to sear the pork. Heat a drizzle of vegetable oil over medium heat. Add the garlic and thyme and cook until fragrant, about 30 seconds.
8. Stir in the chicken stock concentrate, 1/4 cup water and honey, scraping up any browned bits from the bottom of the pan. Simmer until the glaze reduces by about half, 3 to 4 minutes.
9. Stir in the butter until melted. Season the glaze with salt and pepper.
10. Let the pork rest for 2 to 3 minutes after removing it from the oven, then thinly slice. Divide the roasted sweet potatoes and green beans between plates, top with sliced pork and drizzle with the honey-thyme glaze. If the glaze is too thick, loosen it with a splash or two of water before serving.

Recipe Tips

FAQ

How long does this pork tenderloin recipe take?

The provided timing for this recipe is 30 minutes.

What is in the honey-thyme glaze?

The glaze is made in the pork pan with garlic, thyme, chicken stock concentrate, water, honey, butter, salt and pepper.

When do the green beans go into the oven?

Roast the sweet potatoes for 10 minutes first, then add the green beans to the other side of the baking sheet and continue roasting for 10 to 15 minutes.

Why sear the pork before roasting it?

Searing browns the outside of the pork and leaves flavorful browned bits in the pan for the glaze.

What should I do if the glaze is too thick?

Stir in a splash or two of water until the glaze loosens enough to drizzle.