Honey Thyme Glazed Pork Tenderloin with Roasted Potatoes and Green Beans

This honey thyme glazed pork tenderloin is the perfect balance of sweet and savory. The mild flavor of pork pairs beautifully with a rich pan sauce made from honey, butter and dried thyme. Roasted potatoes and green beans round out the meal, soaking up every last drop of the glaze.

Ready in just 30 minutes, this dish is ideal for a busy weeknight but elegant enough for company. The ingredients are simple, but the result is a restaurant-quality dinner that feels special without the fuss.

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Ingredients

12 ounce PotatoesView ingredient guideLike ingredientDislike ingredient

6 ounce Green BeansView ingredient guideLike ingredientDislike ingredient

2 unit Chicken Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

1 teaspoon Dried ThymeView ingredient guideLike ingredientDislike ingredient

1 clove GarlicView ingredient guideLike ingredientDislike ingredient

12 ounce Pork TenderloinView ingredient guideLike ingredientDislike ingredient

2 teaspoon HoneyView ingredient guideLike ingredientDislike ingredient

4 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

1 tablespoon (tbsp) ButterView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper.
2. Wash and cut the potatoes into 1-inch chunks. Trim the ends off the green beans. Mince the garlic clove.
3. On the prepared baking sheet, toss the potatoes with 2 teaspoons of cooking oil, salt and pepper. Spread in an even layer and roast for 10 minutes.
4. Meanwhile, season the pork tenderloin all over with salt and pepper. In a large oven-safe skillet, heat the remaining 2 teaspoons of oil over medium-high heat. Sear the pork until browned on all sides, about 2-3 minutes per side.
5. After the potatoes have roasted for 10 minutes, add the green beans to the baking sheet, drizzle with a little oil and salt and toss. Return to the oven and roast everything for another 10-12 minutes, until potatoes are tender and beans are crisp-tender.
6. While the vegetables finish roasting, prepare the pan sauce. Reduce the heat under the skillet to medium. Add the minced garlic and dried thyme, stirring for 30 seconds until fragrant. Add the chicken stock concentrate, honey and 1/4 cup of water. Bring to a simmer, scraping up any browned bits from the bottom of the pan. Simmer for 2 minutes, then stir in the butter until melted and the sauce thickens slightly.
7. Slice the pork tenderloin into medallions. Serve the pork alongside the roasted potatoes and green beans and spoon the honey thyme pan sauce over everything.

Recipe Tips

FAQ

Can I use fresh thyme instead of dried?

Yes, substitute 1 tablespoon of fresh thyme leaves for the 1 teaspoon dried thyme.

How do I know when the pork is cooked through?

Pork tenderloin is safe to eat at 145°F (63°C). Use an instant-read thermometer inserted into the thickest part. Let it rest for 3 minutes before slicing.

Can I prepare this meal ahead of time?

The vegetables can be chopped a day in advance. Cook the pork and sauce just before serving for best texture.