Honey Thyme Glazed Pork Tenderloin with Roasted Sweet Potatoes and Green Beans

This honey-thyme glazed pork tenderloin is the perfect autumn dinner. The glaze, made with honey, thyme and chicken stock, becomes thick and irresistible as it coats the juicy pork. Paired with caramelized roasted sweet potatoes and crisp-tender green beans, this meal is both comforting and elegant.

Best of all, it comes together in under an hour with minimal fuss. The pork is seared first for a golden crust, then finished in the oven alongside the vegetables. While everything roasts, you can quickly simmer the glaze on the stovetop. A simple, satisfying dinner that feels special any night of the week.

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Ingredients

24 ounce Pork TenderloinView ingredient guideLike ingredientDislike ingredient

1 teaspoon Dried ThymeView ingredient guideLike ingredientDislike ingredient

2 unit Chicken Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

24 ounce Sweet PotatoesView ingredient guideLike ingredientDislike ingredient

12 ounce Green BeansView ingredient guideLike ingredientDislike ingredient

1 jar HoneyView ingredient guideLike ingredientDislike ingredient

2 clove GarlicView ingredient guideLike ingredientDislike ingredient

2 tablespoon ButterView ingredient guideLike ingredientDislike ingredient

8 teaspoon Olive OilView 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 and dice sweet potatoes into ½-inch cubes (skip peeling to save time). Mince garlic.
2. Toss sweet potatoes on a baking sheet with a large drizzle of olive oil and a pinch of salt and pepper. Roast for about 12 minutes, toss, then continue roasting until golden brown, another 12-13 minutes.
3. Heat a large drizzle of olive oil in a medium pan over medium-high heat. Season pork tenderloin on all sides with salt and pepper. Sear until golden brown on all sides but not cooked through, 2-3 minutes per side.
4. Trim the stem ends of green beans. Spread green beans on a baking sheet and toss with a large drizzle of olive oil and a pinch of salt and pepper. Place the seared pork tenderloin in the center of the same sheet. Roast until pork reaches desired doneness and green beans are tender, about 12 minutes.
5. While the pork roasts, prepare the glaze: Heat a large drizzle of olive oil in the same pan used for searing over medium heat. Add minced garlic and dried thyme; cook until fragrant, about 30 seconds. Add chicken stock concentrates, 1 cup water and 1 tablespoon honey. Scrape up any browned bits from the bottom of the pan. Simmer until thickened and reduced by about three-quarters, 3-4 minutes. Swirl in 2 tablespoons butter. Season with salt and pepper to taste.
6. Let the pork rest for 5 minutes before slicing to keep juices inside. Thinly slice the pork tenderloin. Arrange a bed of green beans and roasted sweet potatoes on plates, top with sliced pork and drizzle with the honey-thyme glaze. Serve immediately.

Recipe Tips

FAQ

Can I use fresh thyme instead of dried?

Yes, you can substitute 1 tablespoon of fresh thyme leaves for the dried thyme. Add it with the garlic.

How do I know when the pork is done?

The pork is done when an instant-read thermometer inserted into the thickest part reads 145°F. Let it rest before slicing.

Can I make this dish ahead of time?

The components can be prepared in advance, but the pork is best served fresh. You can roast the sweet potatoes and green beans ahead and reheat them.