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.
Produced in a facility that processes milk, eggs, fish, shellfish, tree nuts, peanuts, wheat, and soybean.
/ serving 4 people
/ serving 4 people
Chicken Stock Concentrate
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!