Honey Glazed Pork Tenderloin with Roasted Sweet Potatoes and Green Beans

This honey glazed pork tenderloin is a perfect weeknight dinner that the whole family will love. The pork is seared to perfection, then roasted until tender and finished with a sweet and savory honey glaze. Paired with roasted sweet potatoes and green beans, this meal is both satisfying and nutritious.

The glaze, made with honey, garlic and thyme, adds a beautiful shine and depth of flavor to the pork. It’s also delicious drizzled over the roasted vegetables. This recipe is simple enough for a busy weeknight but impressive enough for a special occasion.

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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

4 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 the oven to 425°F (220°C) and adjust a rack to the middle position. Wash and dry all produce. Peel the sweet potatoes and cut them into ½-inch cubes. On one half of a baking sheet, toss the sweet potatoes with a large drizzle of oil and a pinch of salt and pepper. Roast for 20-25 minutes, tossing once halfway through, until tender and lightly browned.
2. Meanwhile, heat a large drizzle of oil in a large pan over medium-high heat. Pat the pork tenderloin dry with paper towels and season all over with salt and pepper. Sear the pork, turning occasionally, until browned on all sides, about 6-8 minutes. While the pork sears, mince the garlic.
3. After the sweet potatoes have roasted for 10 minutes, remove the baking sheet from the oven. Toss the sweet potatoes, then push them to one side. Add the green beans to the other side, toss with a drizzle of oil and a pinch of salt and pepper. Return the sheet to the oven and roast until the vegetables are tender, about 15 more minutes.
4. Transfer the seared pork to a separate baking sheet. Roast in the oven until cooked to your desired doneness, about 8-12 minutes. Let the pork rest for a few minutes before slicing.
5. Reduce the heat under the pan used for the pork to medium and add a drizzle of oil. Add the minced garlic and dried thyme, cooking until fragrant, about 30 seconds. Stir in the chicken stock concentrates, honey and ½ cup of water, scraping up any browned bits from the bottom of the pan. Simmer until the sauce reduces by half, about 3-4 minutes. Add the butter and stir until melted. Season with salt and pepper to taste.
6. Thinly slice the pork. Divide the pork, green beans and sweet potatoes among plates. Drizzle the pork with the glaze and serve. If the glaze seems too thick, stir in a splash of water to loosen it.

Recipe Tips

FAQ

Can I use a different cut of pork?

Yes, you can substitute pork loin or pork chops, but adjust cooking time accordingly as they may cook faster or slower.

Can I make this recipe dairy-free?

Yes, you can substitute the butter with a dairy-free alternative or omit it and add a little more oil to the glaze.

How do I store leftovers?

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