Honey Glazed Pork Tenderloin with Roasted Sweet Potatoes and Green Beans

This honey glazed pork tenderloin is a delightful main course that brings together the natural sweetness of honey with savory notes from garlic and thyme. The pork is seared to perfection, then roasted until tender and finished with a rich pan sauce that doubles as a glaze. Served alongside roasted sweet potatoes and green beans, this meal is both comforting and elegant.

The key to this dish is the honey glaze, which adds a beautiful sheen and a touch of sweetness that complements the mild flavor of pork. The roasted vegetables are tossed simply with oil, salt and pepper, allowing their natural flavors to shine. This recipe is straightforward enough for a weeknight yet impressive enough for guests.

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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

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 the oven to 425°F (220°C) and position a rack in the middle. Wash and dry all produce. Peel and dice the sweet potatoes into ½-inch cubes (you can skip peeling if short on time). Toss them with a drizzle of vegetable oil, salt and pepper on one half of a baking sheet. Roast for 20-25 minutes total, but after 10 minutes, remove the sheet to add the green beans.
2. Meanwhile, pat the pork tenderloin dry with paper towels and season all over with salt and pepper. Heat a drizzle of oil in a medium pan over medium-high heat. Add the pork and cook, turning occasionally, until browned on all sides, about 6-8 minutes. While the pork cooks, mince the garlic clove.
3. After the sweet potatoes have roasted for 10 minutes, remove the baking sheet from the oven. Toss the sweet potatoes, keeping them to one side. Add the green beans to the other side, drizzle with oil and season with salt and pepper. Return the sheet to the oven and roast until both vegetables are tender, about 10-15 minutes more.
4. Once the pork is browned, transfer it to a second baking sheet. Roast in the oven until it reaches your desired doneness, about 8-12 minutes. Let the pork rest for 2-3 minutes before slicing.
5. While the pork roasts, prepare the glaze. Heat a drizzle of oil in the same pan used for the pork over medium heat. Add the minced garlic and dried thyme; cook until fragrant, about 30 seconds. Stir in the chicken stock concentrates, honey and ¼ cup of water (use ½ cup for 4 servings). Bring to a simmer, scraping up any browned bits from the bottom of the pan. Cook until the liquid reduces by half, about 3-4 minutes. Add the butter and stir until melted. Season with salt and pepper. If the glaze seems too thick, add a splash of water to thin it.
6. After the pork has rested, thinly slice it. Divide the sliced pork, roasted sweet potatoes and green beans among plates. Drizzle the pork with the honey glaze and serve immediately.

Recipe Tips

FAQ

Can I use maple syrup instead of honey?

Yes, maple syrup can be substituted for honey in this recipe for a slightly different flavor profile.

How do I know when the pork tenderloin 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 for accuracy.

Can I prepare this dish ahead of time?

You can prep the vegetables and glaze in advance, but for best results, cook the pork just before serving to ensure it stays tender and juicy.