Honey Thyme Glazed Pork Tenderloin with Roasted Potatoes and Green Beans

This honey thyme glazed pork tenderloin is the perfect balance of savory and sweet. The mild flavor of pork pairs beautifully with a rich pan sauce made with honey, garlic and thyme. Roasted Yukon Gold potatoes and fresh green beans round out the meal, making it a complete and satisfying dinner.

The secret to this dish is building layers of flavor: sear the pork until golden, then deglaze the pan with stock and honey to create a glossy sauce that coats every slice. A final pat of butter adds richness and a silky finish. Serve it all together for a restaurant-quality meal at home.

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Ingredients

12 ounce Yukon Gold PotatoesView ingredient guideLike ingredientDislike ingredient

10 ounce Pork TenderloinView ingredient guideLike ingredientDislike ingredient

1 clove GarlicView ingredient guideLike ingredientDislike ingredient

6 ounce Green BeansView ingredient guideLike ingredientDislike ingredient

1 teaspoon Dried ThymeView ingredient guideLike ingredientDislike ingredient

2 unit Chicken Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

2 teaspoon HoneyView ingredient guideLike ingredientDislike ingredient

4 teaspoon Cooking OilView ingredient guideLike ingredientDislike ingredient

1 tablespoon ButterView ingredient guideLike ingredientDislike ingredient

SaltView ingredient guideLike ingredientDislike ingredient

PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat oven to 450°F with racks in the middle and top positions. Wash and dry produce. Dice potatoes into ½-inch pieces. Toss on one side of a baking sheet with a drizzle of oil, salt and pepper. Roast on middle rack until lightly browned and tender, 20-25 minutes total. (You’ll add green beans later.)
2. Meanwhile, pat pork tenderloin dry with paper towels; season all over with salt and pepper. Heat a drizzle of oil in a large pan over medium-high heat. Add pork and cook, turning occasionally, until browned all over, 6-8 minutes (it will finish cooking in the oven). While pork cooks, trim green beans if needed. Peel and mince garlic.
3. After potatoes have roasted 10 minutes, remove sheet from oven; carefully toss potatoes, keeping them on one side. Add green beans to the empty side and toss with a drizzle of oil and a pinch of salt and pepper. Return sheet to middle rack and roast until veggies are tender, 10-12 minutes more.
4. Transfer browned pork to a second baking sheet. Roast on top rack until pork is cooked through, 8-12 minutes.
5. Heat a drizzle of oil in the same pan used for pork over medium heat. Add garlic and thyme; cook until fragrant, about 30 seconds. Stir in stock concentrates, honey and ¼ cup water. Simmer, scraping up any browned bits from the bottom of the pan, until reduced by half, 3-4 minutes. Stir in 1 tablespoon butter until melted. Season with salt and pepper. If sauce seems too thick, stir in a splash of water.
6. Let pork rest 2-3 minutes after removing from oven, then thinly slice crosswise. Divide pork, green beans and potatoes among plates. Drizzle pork with sauce and serve.

Recipe Tips

FAQ

Can I use a different cut of pork?

Yes, pork loin or pork chops can be substituted, but adjust cooking time as needed to ensure doneness.

Can I make this dish dairy-free?

Yes, omit the butter or use a dairy-free alternative. The sauce 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.