Honey-Glazed Pork Tenderloin
with Caramelized Sweet Potatoes and Green Beans
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 eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Chicken Stock Concentrate
Not included in your delivery
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!