Honey Glazed Pork Tenderloin with Roasted Sweet Potatoes and Green Beans

This honey glazed pork tenderloin is a perfect balance of sweet and savory. The mild flavor of pork pairs beautifully with a rich honey pan sauce, enhanced with garlic and thyme. Roasted sweet potatoes and green beans complete the dish, making it a satisfying meal for any night of the week.

The glaze is simple to prepare: just simmer honey, chicken stock concentrate and aromatics until thickened, then finish with a touch of butter. Spoon it over sliced pork and the roasted vegetables for a restaurant-quality dinner at home.

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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

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 (220°C). Line a baking sheet with foil or parchment. Peel and dice sweet potatoes into ½-inch cubes. Toss with a drizzle of oil, salt and pepper. Spread on one half of the baking sheet. Roast for 10 minutes.
2. Meanwhile, heat a drizzle of oil in a medium skillet over medium-high heat. Pat pork tenderloin dry with paper towels; season generously with salt and pepper. Cook, turning occasionally, until browned on all sides, 6-8 minutes. While pork cooks, mince the garlic.
3. After sweet potatoes have roasted 10 minutes, remove sheet from oven. Toss sweet potatoes, then push to one side. Add green beans to the other side; toss with a drizzle of oil, salt and pepper. Return sheet to oven and roast until vegetables are tender, 10-15 minutes more.
4. Transfer browned pork to a separate baking sheet. Roast in oven until cooked to desired doneness (internal temperature 145°F for medium), 8-12 minutes.
5. While pork roasts, make the glaze: Heat a drizzle of oil in the same skillet over medium heat. Add minced garlic and dried thyme; cook until fragrant, about 30 seconds. Stir in chicken stock concentrate, honey and ¼ cup water, scraping up any browned bits. Simmer until reduced by half, 3-4 minutes. Remove from heat; whisk in butter until melted. Season with salt and pepper. If glaze is too thick, add a splash of water.
6. Let pork rest 2-3 minutes, then slice thinly. Divide pork, green beans and sweet potatoes among plates. Drizzle glaze over pork and serve.

Recipe Tips

FAQ

Can I use maple syrup instead of honey?

Yes, maple syrup can be substituted for honey in the glaze. It will change the flavor slightly but still be delicious.

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. Use an instant-read thermometer for accuracy.

Can I prepare this recipe ahead of time?

You can prep the vegetables and glaze ahead, but for best results, cook the pork just before serving to keep it tender.