Honey Glazed Pork Tenderloin with Roasted Sweet Potatoes and Green Beans

This honey glazed pork tenderloin is a delightful main course that balances savory and sweet flavors. The pork is seared until golden, then roasted to juicy perfection, while a quick pan sauce made with honey, garlic and thyme adds a glossy, flavorful finish.

Roasted sweet potatoes and green beans make for easy, healthy sides that cook alongside the pork. The natural sweetness of the potatoes complements the honey glaze and the green beans add a fresh, crisp contrast. It’s a complete meal that’s simple enough for a weeknight yet impressive enough for guests.

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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

0.25 ounce ThymeView ingredient guideLike ingredientDislike ingredient

6 ounce Green BeansView 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

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 on one half of a baking sheet with a drizzle of oil, salt and pepper. Roast for 20-25 minutes total, checking after 10 minutes.
2. Meanwhile, heat a drizzle of oil in a medium pan over medium-high heat. Pat pork dry with paper towel and season with salt and pepper. Cook, turning occasionally, until browned all over, 6-8 minutes. While pork cooks, mince garlic and strip 2 tsp 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. Toss beans with a drizzle of oil, salt and pepper. Return to oven and roast until both veggies are tender, 10-15 minutes more.
4. Transfer browned pork to another baking sheet. Roast in oven to desired doneness, 8-12 minutes.
5. Heat a drizzle of oil in the same pan used for pork over medium heat. Add garlic and thyme; cook until fragrant, about 30 seconds. Stir in stock concentrates, ¼ cup water and honey, scraping up any browned bits. Simmer until reduced by half, 3-4 minutes. Add butter and stir to melt. 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 green beans and sweet potatoes among plates, top with pork and drizzle with glaze.

Recipe Tips

FAQ

Can I use a different cut of pork?

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

Can I substitute the honey?

Maple syrup or brown sugar can be used instead of honey for a similar sweetness.

How do I know when the pork is done?

Use a meat thermometer; pork is safe at 145°F. Let it rest before slicing.