Honey Glazed Pork Tenderloin with Roasted Sweet Potatoes and Green Beans

This honey glazed pork tenderloin is a delightful twist on a classic dinner. The mild flavor of pork pairs beautifully with a sweet and savory honey glaze, creating a dish that’s both comforting and elegant. Roasted sweet potatoes and green beans round out the meal, making it a complete and satisfying dinner.

The glaze, enriched with butter and chicken stock, is spooned over the sliced pork and vegetables for a glossy finish. It’s a recipe that’s sure to become a family favorite, thanks to its balance of flavors and simple preparation.

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Ingredients

4 unit Sweet PotatoesView ingredient guideLike ingredientDislike ingredient

24 ounce Pork TenderloinView ingredient guideLike ingredientDislike ingredient

2 clove GarlicView ingredient guideLike ingredientDislike ingredient

12 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 ounce HoneyView ingredient guideLike ingredientDislike ingredient

8 teaspoon Vegetable OilView ingredient guideLike ingredientDislike ingredient

2 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 (220°C). Peel sweet potatoes and cut into ½-inch cubes. Toss with a drizzle of oil and a pinch of salt and pepper. Spread on one half of a baking sheet. Roast for 10 minutes.
2. Meanwhile, pat pork tenderloin dry with paper towels and season all over with salt and pepper. Heat a large drizzle of oil in a large skillet over medium-high heat. Sear pork, turning occasionally, until browned on all sides, 6-8 minutes. Mince garlic.
3. After sweet potatoes have roasted 10 minutes, remove sheet from oven. Toss sweet potatoes, then add green beans to the other side of the sheet. Drizzle beans with oil and season with salt and pepper. Return to oven and roast until green beans are tender and lightly crisped, about 15 minutes more.
4. Transfer seared pork to a separate baking sheet. Roast in oven until cooked to desired doneness, 8-12 minutes (internal temperature of 145°F for medium). Let rest 5 minutes before slicing.
5. While pork rests, reduce heat under the skillet to medium. Add a drizzle of oil, then add garlic and thyme. Cook until fragrant, about 30 seconds. Stir in chicken stock concentrates, ½ cup water and honey, scraping up any browned bits. Simmer until sauce reduces by half, 3-4 minutes. Remove from heat, add butter and stir until melted. Season with salt and pepper.
6. Slice pork tenderloin into medallions. Divide roasted sweet potatoes and green beans among plates. Top with pork slices and drizzle with honey glaze. Serve immediately.

Recipe Tips

FAQ

Can I use frozen green beans?

Yes, but thaw and pat them dry before roasting to avoid excess moisture.

How do I know when the pork is done?

Use a meat thermometer; the pork is done when it reaches an internal temperature of 145°F (63°C) for medium.

Can I substitute the honey with maple syrup?

Yes, maple syrup works as a substitute, though it will slightly alter the flavor.