Honey Glazed Pork Tenderloin with Roasted Sweet Potatoes and Green Beans

This honey glazed pork tenderloin is a delightful main course that balances sweetness with savory notes. The mild flavor of pork pairs beautifully with a rich pan sauce made with honey, garlic and thyme. Roasted sweet potatoes and green beans complete the meal, making it a wholesome and satisfying dinner.

The glaze comes together quickly in the same pan used to sear the pork, capturing all the browned bits for extra depth. Serve the sliced pork over the roasted vegetables and drizzle with the glossy sauce for a restaurant-quality dish at home.

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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. Wash and dry all produce. Peel sweet potatoes and cut into ½-inch cubes. Toss with a drizzle of oil, salt and pepper on one half of a baking sheet. Roast for 20-25 minutes total, adding green beans after 10 minutes.
2. Heat a drizzle of oil in a large pan over medium-high heat. Pat pork dry and season with salt and pepper. Sear until browned on all sides, 6-8 minutes. Meanwhile, mince garlic and strip thyme leaves from stems.
3. After sweet potatoes have roasted 10 minutes, remove sheet from oven and toss potatoes. Add green beans to the other side, drizzle with oil and season with salt and pepper. Return to oven and roast until green beans are crisp-tender, about 15 minutes.
4. Transfer seared pork to a baking sheet and roast in oven until desired doneness, 8-12 minutes.
5. Reduce heat under the pan to medium and add a drizzle of oil. Sauté garlic and thyme 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 roasted vegetables among plates, top with pork and drizzle with glaze. If glaze is too thick, stir in a splash of water.

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.

Is this recipe gluten-free?

Yes, all ingredients are naturally gluten-free. Check demi-glace labels to be sure.

Can I make this ahead of time?

The vegetables and glaze can be prepared in advance. Reheat and slice pork just before serving.