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 pork is seared to perfection, then roasted until tender and finished with a rich honey glaze that complements the mild taste of the meat. Served alongside roasted Yukon Gold potatoes and crisp green beans, this meal is both satisfying and elegant.

The glaze, made with honey, garlic, thyme and chicken stock, adds a luscious coating to the pork and vegetables. It’s a simple yet impressive dish that comes together in under an hour, making it perfect for a special weeknight dinner or a casual gathering.

Log in to save recipes and build weekly shopping lists.

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. Preheat oven to 450°F. Adjust racks to middle and top positions. Wash and dry all produce. Dice potatoes into ½-inch pieces. On one half of a baking sheet, toss potatoes with a drizzle of oil, salt and pepper. Roast on middle rack until lightly browned and tender, 20-25 minutes total (we’ll add more to the sheet after 10 minutes).
2. Meanwhile, pat pork 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 1 clove garlic (2 cloves for 4 servings).
3. After potatoes have roasted 10 minutes, remove baking sheet from oven. Toss potatoes, keeping them on one side. Add green beans to the other side and toss with a drizzle of oil, salt and pepper. Return to oven and roast until veggies are tender, 10-12 minutes.
4. Once pork is browned, transfer to a second baking sheet. Roast on top rack to desired doneness, 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 (½ cup for 4 servings). Simmer, scraping up any browned bits from bottom of pan, until reduced by half, 3-4 minutes. Add 1 tablespoon butter (2 tablespoons for 4 servings) and stir to melt. Season with salt and pepper. If glaze seems too thick, stir in a splash of water.
6. Let pork rest 2-3 minutes after removing from oven, then thinly slice. Divide pork, green beans and potatoes between 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 other waxy potatoes like red potatoes or fingerlings. Avoid starchy potatoes like Russets as they may not hold their shape as well.

How do I know when the pork is done?

The pork is done when it reaches an internal temperature of 145°F (63°C) for medium-rare or 160°F (71°C) for medium. Use a meat thermometer to check.

Can I make this recipe dairy-free?

Yes, you can omit the butter or use a dairy-free alternative like olive oil or vegan butter. The glaze will still be delicious.