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 pork is seared to golden brown, then roasted until tender and finished with a rich glaze made from honey and chicken demi-glace. Served alongside roasted sweet potatoes and green beans, it’s a complete meal that feels special but comes together easily.

The glaze isn’t just for the pork-drizzle it over the vegetables too for an extra layer of flavor. The sweet potatoes caramelize in the oven, while the green beans stay crisp. It’s a dish that proves a little honey can go a long way in creating a memorable dinner.

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Ingredients

24 ounce Pork TenderloinView ingredient guideLike ingredientDislike ingredient

2 unit Gluten Free Chicken Demi GlaceView ingredient guideLike ingredientDislike ingredient

24 ounce Sweet PotatoesView ingredient guideLike ingredientDislike ingredient

12 ounce Green BeansView ingredient guideLike ingredientDislike ingredient

1 ounce HoneyView ingredient guideLike ingredientDislike ingredient

2 clove GarlicView ingredient guideLike ingredientDislike ingredient

8 teaspoon Vegetable OilView ingredient guideLike ingredientDislike ingredient

2 tablespoon ButterView ingredient guideLike ingredientDislike ingredient

unit SaltView ingredient guideLike ingredientDislike ingredient

unit PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat oven to 425°F. Wash and dry all produce. Peel sweet potatoes and cut into ½-inch cubes. Toss with a drizzle of oil, salt and pepper. Spread on half of a baking sheet. Roast for 20-25 minutes, until tender and lightly browned.
2. While sweet potatoes roast, mince or grate garlic. Trim woody ends from green beans.
3. After sweet potatoes have roasted 10 minutes, remove sheet from oven. Toss sweet potatoes, keeping them on one side. Add green beans to the other side, drizzle with oil and season with salt and pepper. Toss to coat. Return sheet to oven and roast until green beans are crisp-tender, about 15 minutes more.
4. Heat a drizzle of oil in a medium pan over medium-high heat. Pat pork tenderloin dry with paper towels; season all over with salt and pepper. Sear until browned on all sides, 3-4 minutes per side. Transfer pork to a baking sheet and roast in oven until cooked to your liking, 8-12 minutes (internal temperature of 145°F for medium).
5. While pork roasts, make the glaze: Heat a drizzle of oil in the same pan over medium heat. Add garlic and cook until fragrant, about 30 seconds. Stir in demi-glace, 1 cup water and 1 tablespoon honey (we sent more). Scrape up any browned bits from the pan. Simmer until reduced by half, 3-4 minutes. Remove from heat; stir in butter until melted. Season with salt and pepper.
6. Let pork rest 2-3 minutes after removing from oven, then slice thinly. Divide green beans and sweet potatoes among plates. Top with sliced pork and drizzle with glaze. Serve immediately.

Recipe Tips

FAQ

Can I use regular chicken broth instead of demi-glace?

Yes, you can substitute 1 cup of chicken broth for the demi-glace, but the glaze will be thinner and less rich. To boost flavor, add a splash of soy sauce or Worcestershire sauce.

How do I know when the pork tenderloin is done?

Use an instant-read thermometer: 145°F for medium. The pork will be slightly pink in the center. Let it rest for 2-3 minutes before slicing.

Can I make this recipe dairy-free?

Yes, omit the butter or use a dairy-free alternative. The glaze will still be delicious without it.