Honey Thyme Glazed Pork Tenderloin with Roasted Potatoes and Green Beans

This honey thyme glazed pork tenderloin is the perfect balance of savory and sweet. A rich pan sauce made with honey, garlic and thyme coats tender slices of pork, while roasted potatoes and green beans round out the meal. It’s a satisfying dinner that feels special but comes together easily on a weeknight.

The key to this dish is building flavor in the pan after searing the pork. Deglazing with chicken stock and honey creates a glossy sauce that pairs beautifully with the mild pork and earthy vegetables. Serve it all on one plate for a complete, crowd-pleasing meal.

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Ingredients

12 ounce PotatoesView ingredient guideLike ingredientDislike ingredient

10 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

2 teaspoon HoneyView ingredient guideLike ingredientDislike ingredient

4 teaspoon Cooking 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 oven racks to top and middle positions and preheat to 450°F. Wash and dry all produce. Dice potatoes into ½-inch pieces. On one side of a baking sheet, toss potatoes with a drizzle of oil, salt and pepper. Roast on the middle rack until lightly browned and tender, 20-25 minutes total (you’ll add green beans after 10 minutes).
2. Meanwhile, pat pork tenderloin dry with paper towels and season all over with salt and pepper. Heat a drizzle of oil in a large pan over medium-high heat. Add pork and cook, turning occasionally, until browned all over, 6-8 minutes (it will finish cooking in the oven). While pork cooks, trim green beans if needed. Peel and mince garlic.
3. After potatoes have roasted for 10 minutes, remove the baking sheet from the oven. Carefully toss the potatoes, keeping them on one side. On the empty side, toss green beans with a drizzle of oil, salt and pepper. Return the sheet to the middle rack and roast until vegetables are tender, 10-12 minutes more.
4. Transfer the browned pork to a second baking sheet. Roast on the top rack until the pork is cooked through, 8-12 minutes.
5. Heat a drizzle of oil in the same pan used for the pork over medium heat. Add garlic and dried thyme; cook until fragrant, about 30 seconds. Stir in chicken stock concentrates, honey and ¼ cup water (½ cup for 4 servings). Simmer, scraping up any browned bits from the bottom of the pan, until the sauce reduces by half, 3-4 minutes. Stir in 1 tablespoon butter (2 tablespoons for 4 servings) until melted. Season with salt and pepper. If the sauce seems too thick, add a splash of water.
6. Thinly slice the pork crosswise. Divide the pork, green beans and potatoes among plates. Drizzle the pork with the sauce and serve.

Recipe Tips

FAQ

Can I use fresh thyme instead of dried?

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

What can I serve instead of green beans?

Asparagus or broccoli work well. Adjust roasting time as needed.

How do I know when the pork is done?

The pork is cooked through when it reaches an internal temperature of 145°F. Let it rest for 3 minutes before slicing.