Honey Glazed Pork Tenderloin with Roasted Sweet Potatoes and Green Beans

This honey glazed pork tenderloin is a delightful main course that brings together sweet and savory flavors. The pork is seared to perfection, then finished in the oven and served with a rich honey glaze that also complements the roasted sweet potatoes and green beans.

Roasting the vegetables alongside the pork makes this an efficient one-pan meal (with a little stovetop action for the glaze). The sweet potatoes become tender and caramelized, while the green beans retain a slight crunch. It’s a balanced, satisfying dinner that’s sure to impress.

Log in to save recipes and build weekly shopping lists.

Ingredients

2 unit Sweet PotatoesView ingredient guideLike ingredientDislike ingredient

12 ounce Pork TenderloinView ingredient guideLike ingredientDislike ingredient

1 clove GarlicView ingredient guideLike ingredientDislike ingredient

6 ounce Green BeansView ingredient guideLike ingredientDislike ingredient

0.5 teaspoon Dried ThymeView 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 oven to 425°F. Peel sweet potatoes and cut into 1/2-inch cubes. Toss with a drizzle of oil, salt and pepper. Spread on one half of a baking sheet. Roast for 10 minutes.
2. Meanwhile, heat a drizzle of oil in a medium pan over medium-high heat. Pat pork dry, season with salt and pepper and cook until browned on all sides, 6-8 minutes.
3. After 10 minutes, remove sweet potatoes from oven. Add green beans to the other side of the sheet, toss with oil, salt and pepper. Return to oven and roast until vegetables are tender, 10-15 minutes more.
4. Transfer browned pork to a separate baking sheet. Roast until desired doneness, 8-12 minutes. Let rest 2-3 minutes before slicing.
5. While pork roasts, make the glaze. In the same pan used for pork, heat a drizzle of oil over medium heat. Add minced garlic and thyme; cook until fragrant, about 30 seconds. Stir in stock concentrates, 1/4 cup water and honey. Scrape up browned bits. Simmer until reduced by half, 3-4 minutes. Remove from heat and stir in butter until melted. Season with salt and pepper. If too thick, add a splash of water.
6. Slice pork. Divide vegetables and pork among plates. Drizzle with glaze and serve.

Recipe Tips

FAQ

Can I use chicken instead of pork?

Yes, boneless chicken breasts or thighs work well. Adjust cooking time accordingly.

Can I substitute the sweet potatoes?

Absolutely, try butternut squash or carrots for a similar sweetness.

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.