Garlic-Honey Pork Tenderloin with Roasted Sweet Potatoes and Green Beans

This garlic-honey pork tenderloin dinner brings together a savory-sweet pan glaze, juicy sliced pork and two easy roasted sides on one cozy plate.

The sweet potatoes roast until tender and lightly browned, while green beans join the pan partway through so everything finishes around the same time. A quick sauce made with garlic, honey, demi-glace and butter ties it all together.

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Ingredients

12 ounce 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

0.25 ounce ThymeView ingredient guideLike ingredientDislike ingredient

1 unit Chicken Demi-GlaceView ingredient guideLike ingredientDislike ingredient

0.5 ounce HoneyView ingredient guideLike ingredientDislike ingredient

6 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 the oven to 425°F. Wash and dry the produce. Peel the sweet potatoes, then dice them into 1/2-inch cubes.
2. Place the sweet potatoes on one half of a baking sheet. Toss with a drizzle of vegetable oil and a pinch each of salt and pepper. Roast for 10 minutes to start.
3. While the sweet potatoes begin roasting, pat the pork tenderloin dry with paper towels and season it all over with salt and pepper. Mince or grate the garlic.
4. Heat a large drizzle of vegetable oil in a pan over medium-high heat. Add the pork and sear until nicely browned on the outside, 3 to 4 minutes per side.
5. After the sweet potatoes have roasted for 10 minutes, remove the baking sheet from the oven and toss the sweet potatoes, keeping them on one side. Add the green beans to the other side with a drizzle of oil and a pinch each of salt and pepper. Return the sheet to the oven and roast until the green beans are lightly crisped and the sweet potatoes are tender and lightly browned, about 15 minutes more.
6. Transfer the browned pork to a second baking sheet. Roast until cooked to your desired doneness, 8 to 12 minutes.
7. Meanwhile, make the glaze in the same pan used for the pork. Heat a large drizzle of vegetable oil over medium heat. Add the garlic and cook, stirring, until fragrant, about 30 seconds.
8. Stir in the chicken demi-glace, 1/2 cup water and honey, scraping up any browned bits from the bottom of the pan. Simmer until reduced by about half, 3 to 4 minutes.
9. Stir in the butter until melted. Season the glaze with salt and pepper to taste.
10. Let the pork rest for 2 to 3 minutes after removing it from the oven, then thinly slice. Divide the roasted sweet potatoes and green beans between plates, top with the sliced pork, drizzle with the honey-garlic glaze and finish with thyme if desired.

Recipe Tips

FAQ

How long does this pork tenderloin dinner take?

The provided recipe timing is about 30 minutes, with the vegetables and pork cooking partly at the same time.

What temperature should the oven be?

Preheat the oven to 425°F for roasting the sweet potatoes, green beans and pork.

How is the honey glaze made?

The glaze is made in the pan with garlic, chicken demi-glace, water, honey and butter, then simmered until reduced by about half.

Does this recipe contain dairy?

Yes. The recipe includes butter and the chicken demi-glace is listed with a milk allergen.

What sides are served with the pork?

The pork is served with roasted sweet potatoes and green beans.