Honey Glazed Pork Tenderloin with Roasted Sweet Potatoes and Green Beans

This honey-glazed pork tenderloin is proof that sweet and savory belong together. The glaze-a combination of honey, rich chicken demi-glace, garlic and thyme-coats the pork in a glossy, flavorful finish that also pairs beautifully with the roasted vegetables.

Roasted sweet potatoes and green beans cook on the same sheet pan, making cleanup a breeze. The pork is first seared for a golden crust, then finished in the oven to stay juicy. A quick pan sauce brings it all together for a meal that feels special but comes together in about 35 minutes.

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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 Demi-GlaceView 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. Peel sweet potatoes and cut into ½-inch cubes. Toss with a drizzle of oil, salt and pepper on one half of a baking sheet. Roast for 20-25 minutes total, adding green beans after 10 minutes.
2. Heat a drizzle of oil in a large pan over medium-high heat. Pat pork dry, season with salt and pepper and cook until browned on all sides, 6-8 minutes. Meanwhile, mince garlic and strip 1 tablespoon of thyme leaves from stems.
3. After sweet potatoes have roasted 10 minutes, remove sheet from oven. Toss potatoes, then add green beans to the other side with a drizzle of oil, salt and pepper. Return to oven and roast until green beans are tender-crisp, about 15 minutes.
4. Transfer seared pork to a baking sheet. Roast in oven until cooked to your liking (145°F for medium), 8-12 minutes. Let rest 2-3 minutes before slicing.
5. While pork roasts, make the glaze: Heat a drizzle of oil in the same pan over medium heat. Add garlic and thyme; cook until fragrant, about 30 seconds. Stir in demi-glace, 1 cup water and 1 tablespoon honey. Scrape up browned bits. Simmer until reduced by half, 3-4 minutes. Whisk in butter until melted. Season with salt and pepper.
6. Slice pork. Divide roasted vegetables and pork among plates. Drizzle with glaze and serve.

Recipe Tips

FAQ

Can I use a different cut of pork?

Yes, pork loin or pork chops can be substituted, but adjust cooking time accordingly.

Can I make this dairy-free?

Yes, omit the butter or use a dairy-free alternative. The glaze will still be delicious.

How do I store leftovers?

Store in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or oven.