Honey-Glazed Pork Tenderloin
with Roasted Sweet Potatoes and Green Beans
A honey glaze may sound like something that goes with dessert, but mild-tasting pork loves a sweet sauce too, especially one that has a few savory elements in it for contrast. In this recipe, you’ll be folding an extra-large drizzle of honey into a rich, savory pan sauce, then spooning it onto pork tenderloin (and the roasted sweet potatoes and green beans, if you like).
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
4 unit
Sweet Potatoes
24 ounce
Pork Tenderloin
2 clove
Garlic
12 ounce
Green Beans
1 teaspoon
Dried Thyme
4 unit
Chicken Stock Concentrate
1 ounce
Honey
Not included in your delivery
8 teaspoon
Vegetable Oil
2 tablespoon
Butter
(Contains Milk)
Salt
Pepper
Nutrition Values
Utensils
Instructions
Adjust rack to middle position and preheat oven to 425 degrees. Wash and dry all produce. Peel sweet potatoes, then cut into ½-inch cubes. Toss with a large drizzle of oil and a pinch of salt and pepper on one half of a baking sheet. Roast in oven until tender and lightly browned, 20-25 minutes total (we’ll add more to the sheet after 10 minutes).
Heat a large drizzle of oil in a large pan over medium-high heat. Pat pork dry with paper towels and season all over with salt and pepper. Add to pan and sear, turning occasionally, until browned all over, 6-8 minutes. Meanwhile, mince garlic.
Once sweet potatoes have roasted 10 minutes, remove from oven and give them a toss, keeping toward one side of sheet. Add green beans to other side and toss with a large drizzle of oil and a pinch of salt and pepper. Return sheet to oven and roast until veggies are tender, about 15 minutes.
Once pork is browned, transfer to a separate baking sheet. Roast in oven until cooked to desired doneness, 8-12 minutes. Let rest a few minutes after removing from oven.
Lower heat under pan used for pork to medium and add a large drizzle of oil. Add garlic and thyme. Cook until fragrant, about 30 seconds. Stir in stock concentrates, honey, and ½ cup water, scraping up any browned bits from bottom. Simmer until reduced by half, 3-4 minutes. Add 2 TBSP butter and stir to melt. Season with salt and pepper.
Thinly slice pork. Divide pork, green beans, and sweet potatoes between plates. Drizzle pork with glaze and serve. TIP: If glaze seems stiff, stir in a splash or two of water first.
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