Honey Glazed Pork Tenderloin with Roasted Sweet Potatoes and Green Beans

This honey glazed pork tenderloin is a delightful main course that balances sweet and savory flavors. The pork is seared until golden, then roasted to perfection, while a quick pan sauce made with honey, garlic and thyme adds a glossy, flavorful finish. Served alongside roasted sweet potatoes and green beans, this meal is both satisfying and elegant.

The honey glaze, enriched with butter and chicken stock, creates a rich sauce that complements the mild pork beautifully. Roasting the vegetables on the same sheet pan makes cleanup a breeze. Whether you’re cooking for a weeknight dinner or a special occasion, this recipe delivers restaurant-quality results with minimal fuss.

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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

SaltView ingredient guideLike ingredientDislike ingredient

PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat oven to 425°F. Peel and dice sweet potatoes into ½-inch cubes. Toss with a drizzle of oil, salt and pepper on one half of a baking sheet. Roast for 10 minutes.
2. Meanwhile, heat a drizzle of oil in a medium pan over medium-high heat. Pat pork dry with paper towels and season all over with salt and pepper. Cook, 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 and push to one side. Add green beans to the other side, toss with oil, salt and pepper. Return to oven and roast until vegetables are tender, 10-15 minutes.
4. Transfer browned pork to a separate baking sheet. Roast until cooked to desired doneness, 8-12 minutes.
5. In the same pan used for pork, heat a drizzle of oil over medium heat. Add garlic and thyme; cook until fragrant, about 30 seconds. Stir in stock concentrates, honey and ¼ cup water. Scrape up any browned bits. Simmer until reduced by half, 3-4 minutes. Add butter and stir 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 pork with glaze 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 provide a similar sweetness with 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. Use a meat thermometer for accuracy, then let it rest for a few minutes before slicing.

Can I prepare this recipe with other vegetables?

Absolutely. You can swap green beans for asparagus, broccoli or Brussels sprouts. Adjust roasting time as needed for the vegetable you choose.