Honey Glazed Pork Tenderloin with Roasted Sweet Potatoes and Green Beans

This honey glazed pork tenderloin is a delightful main course that proves sweet sauces aren’t just for dessert. The mild flavor of pork pairs beautifully with a rich, savory honey glaze, creating a perfect balance of sweet and savory. Roasted sweet potatoes and green beans complete the meal, making it a wholesome and satisfying dinner.

With simple ingredients and straightforward steps, this recipe is ideal for a busy weeknight. The pork is seared to perfection, then finished in the oven while you prepare a quick pan sauce. The vegetables roast alongside, so everything comes together at once. Serve the sliced pork drizzled with the honey glaze for a restaurant-quality meal 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

1 tablespoon 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. Adjust rack to middle position and preheat oven to 425°F. Wash and dry all produce. Peel and dice sweet potatoes into ½-inch cubes (skip peeling if in a hurry). Toss with a drizzle of oil, salt and pepper on one half of a baking sheet. Roast until lightly browned and tender, 20-25 minutes total (we’ll add more to the sheet after 10 minutes).
2. Meanwhile, pat pork dry with paper towels; season all over with salt and pepper. Heat a drizzle of oil in a medium pan over medium-high heat. Add pork and cook, turning occasionally, until browned all over, 6-8 minutes. While pork cooks, mince 1 clove garlic (2 cloves for 4 servings).
3. Once sweet potatoes have roasted 10 minutes, remove from oven and toss, keeping toward one side of sheet. Add green beans to the other side and toss with a drizzle of oil and a pinch of salt and pepper. Return sheet to oven and roast until both veggies are tender, 10-15 minutes.
4. Once pork is browned, transfer to a second baking sheet. Roast to desired doneness, 8-12 minutes.
5. Heat a drizzle of oil in the pan used for pork over medium heat. Add garlic and thyme. Cook until fragrant, about 30 seconds. Stir in stock concentrates, honey and ¼ cup water (½ cup for 4 servings). Simmer, scraping up any browned bits from bottom of pan, until reduced by half, 3-4 minutes. Add 1 tablespoon butter (2 tablespoons for 4 servings) and stir to melt. Season with salt and pepper. If glaze seems stiff, stir in a splash or two of water.
6. Let pork rest 2-3 minutes after removing from oven, then thinly slice. Divide pork, green beans and sweet potatoes between plates. Drizzle pork with glaze and serve.

Recipe Tips

FAQ

Can I use fresh thyme instead of dried?

Yes, you can substitute 1 teaspoon of dried thyme with about 1 tablespoon of fresh thyme leaves.

What can I use instead of chicken stock concentrate?

You can use ½ cup of chicken broth and reduce the water accordingly or use a bouillon cube dissolved in water.

Can I prepare this recipe ahead of time?

The vegetables can be chopped a day in advance. The glaze can be made ahead and reheated. Cook the pork just before serving for best results.