Honey Glazed Pork Tenderloin with Roasted Potatoes and Green Beans

This honey glazed pork tenderloin is a delightful main course that balances sweet and savory flavors. The mild pork is complemented by a rich honey pan sauce, while roasted Yukon Gold potatoes and green beans round out the meal.

Perfect for a weeknight dinner, this recipe comes together quickly with simple ingredients. The glaze, made with honey, garlic and thyme, adds a beautiful sheen and depth of flavor to the tender pork.

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Ingredients

12 ounce Yukon Gold PotatoesView ingredient guideLike ingredientDislike ingredient

12 ounce Pork TenderloinView ingredient guideLike ingredientDislike ingredient

2 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

1 tablespoon HoneyView ingredient guideLike ingredientDislike ingredient

4 teaspoon Vegetable OilView ingredient guideLike ingredientDislike ingredient

1 tablespoon ButterView ingredient guideLike ingredientDislike ingredient

SaltView ingredient guideLike ingredientDislike ingredient

PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Adjust oven racks to middle and top positions. Preheat oven to 450°F. Wash and dry all produce. Dice potatoes into ½-inch pieces. On a baking sheet, toss potatoes with a drizzle of oil, salt and pepper, keeping them on one half. Roast on middle rack for 10 minutes.
2. Meanwhile, pat pork tenderloin dry with paper towels; season all over with salt and pepper. Heat a drizzle of oil in a medium pan over medium-high heat. Add pork and cook, turning occasionally, until browned all over, 6-8 minutes. While pork cooks, mince garlic.
3. After potatoes have roasted 10 minutes, remove baking sheet from oven. Toss potatoes and push to one side. Add green beans to the other side; toss with a drizzle of oil, salt and pepper. Return to oven and roast until veggies are tender, 10-12 minutes more.
4. Transfer browned pork to a second baking sheet. Roast on top rack until desired doneness, 8-12 minutes.
5. Heat a drizzle of oil in the same pan used for pork over medium heat. Add minced garlic and dried thyme; cook until fragrant, about 30 seconds. Stir in chicken stock concentrates, honey and ¼ cup water (½ cup for 4 servings). Simmer, scraping up browned bits, until reduced by half, 3-4 minutes. Add butter and stir until melted. Season with salt and pepper. If glaze is too thick, add a splash of water.
6. Let pork rest 2-3 minutes after removing from oven, then thinly slice. Divide pork, green beans and potatoes among plates. Drizzle pork with glaze and serve.

Recipe Tips

FAQ

Can I use a different type of potato?

Yes, you can substitute Yukon Gold potatoes with any waxy potato like red potatoes or fingerlings.

How do I know when the pork is done?

The pork is done when it reaches an internal temperature of 145°F. Let it rest for 2-3 minutes before slicing.

Can I make this recipe without chicken stock concentrate?

Yes, you can substitute with ½ cup of low-sodium chicken broth and reduce the water accordingly.