Honey-Glazed Pork Tenderloin

Name: Honey-Glazed Pork Tenderloin with Caramelized Sweet Potatoes and Green Beans
Total time: 35 min
Yield: 2
Cuisine: North America
Ingredients: 24 ounce Pork Tenderloin; 1 teaspoon Dried Thyme; 2 unit Chicken Stock Concentrate; 24 ounce Sweet Potatoes; 12 ounce Green Beans; 1 jar Honey; 2 clove Garlic; 2 tablespoon Butter; 8 teaspoon Olive Oil; unit Salt; unit Pepper

with Caramelized Sweet Potatoes and Green Beans

Recipe Development TeamPublished on October 14, 2016

Get Free Steak + 10 Free Meals

It’s autumn, and we’re cooking with pork. So naturally, our chefs decided to experiment with a honey, thyme, and chicken stock glaze instead. It’s thick, sweet, and irresistible when drizzled on the juicy pork tenderloins.

Tags:

Child friendly

•Gluten-free

•Family Friendly

Allergens:

Milk

The quantities provided above are averages only.

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Total Time35 minutes

Prep Time

DifficultyEasy

Ingredients

/ serving 4 people

24 ounce

Pork Tenderloin

1 teaspoon

Dried Thyme

2 unit

Chicken Stock Concentrate

24 ounce

Sweet Potatoes

12 ounce

Green Beans

1 jar

Honey

2 clove

Garlic

Not included in your delivery

2 tablespoon

Butter

(Contains: Milk)

8 teaspoon

Olive Oil

unit

Salt

unit

Pepper

Nutrition Values

/ per serving

Calories532 kcal

Energy (kJ)2226 kJ

Fat18 g

Saturated Fat6 g

Carbohydrate46 g

Sugar14 g

Dietary Fiber8 g

Protein42 g

Cholesterol121 mg

Sodium363 mg

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

•Baking Sheet

•Pan

Instructions

Wash and dry all produce. Preheat oven to 425 degrees. Peel and dice sweet potatoes into ½-inch cubes (TIP: Skip peeling to save time.) Mince garlic.

Toss sweet potatoes on a baking sheet with a large drizzle of oil and a pinch of salt and pepper. Roast about 12 minutes, toss, then finish roasting until golden brown, another 12-13 minutes.

Sear the pork: Heat a large drizzle of oil in a medium pan over medium-high heat. Season pork tenderloin on all sides with salt and pepper. Sear until golden brown all around but not yet cooked through, 2-3 minutes per side.

Roast the green beans and pork: Trim long stemmed ends of green beans. Spread on a baking sheet, and toss with a large drizzle of oil and a pinch of salt and pepper. Place pork tenderloin in center of baking sheet. Roast until pork is cooked to desired doneness and green beans are tender, about 12 minutes.

Heat a large drizzle of oil in same pan over medium heat. Add garlic and thyme, and toss until fragrant, about 30 seconds. Add chicken stock concentrates, 1 cup water, and 1 TBSP honey. Scrape up any browned bits from bottom of pan. Simmer until thickened and reduced by ¾, 3-4 minutes. Swirl in 2 TBSP butter. Season with salt and pepper.

(TIP: Let pork rest 5 minutes before slicing to keep all the juices inside.) Thinly slice pork tenderloin. Plate a bed of green beans and sweet potatoes, then top with pork. Drizzle with glaze and enjoy!