The sweet and savory combination of honey, thyme, and chicken stock makes for a delectable glaze over juicy pork tenderloin. Roasted sweet potatoes and crispy roasted green beans complete this seasonal plate.
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Chicken Stock Concentrate
Preheat the oven to 400 degrees. Peel and dice the sweet potato into 1⁄2-inch cubes. Toss the cubes on one side of a baking sheet with a drizzle of olive oil and season with salt and pepper. Place them in the oven for 20-25 minutes, tossing halfway through, cooking until golden brown.
Prep the remaining ingredients: Mince or grate the garlic. Strip the thyme leaves off the stems and roughly chop. Trim the green beans.
After the sweet potatoes have cooked for about 10 minutes, place the green beans on the other side of the baking sheet and toss with a drizzle of olive oil. Season with salt and pepper. Return to the oven for about 15 minutes, until the green beans are golden brown and crispy.
Heat a drizzle of oil in a medium pan over medium-high heat. Pat dry the pork with a paper towel. Season the pork on all sides with salt and pepper, then sear it for 3-4 minutes per side, until golden brown. Transfer the pork to another baking sheet and place in the oven to finish cooking for 8-12 minutes, until cooked to desired doneness. Remove the baking sheet from the oven and let the pork tenderloin rest for 2-3 minutes before thinly slicing.
Heat another drizzle of oil over medium heat in the same pan you used for the pork. Add the garlic and thyme and cook, tossing, for about 30 seconds, until fragrant. Add the honey, 1⁄2 cup water, and the chicken stock concentrate, scraping up any browned bits from the bottom of the pan. Bring to a simmer for 2-3 minutes, until thickened and reduced by 3⁄4. Swirl in the butter and season with salt and pepper.