The sweet and savory combination of maple, 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
Roast the sweet potato: Preheat oven to 400 degrees. Peel and dice the sweet potato into ½-inch cubes. Toss the sweet potato on one side of a baking sheet with a drizzle of olive oil and season with salt and pepper. Place in the oven for 20-25 minutes, tossing halfway through cooking, until golden brown.
Prep the ingredients: Mince or grate the garlic. Strip the thyme leaves off the stems and roughly chop. Trim the green beans.
Roast 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.
Cook the pork: Heat a drizzle of oil in a medium pan over medium-high heat. Season the pork tenderloin on all sides with salt and pepper. Sear the pork tenderloin 3-4 minutes per side, until golden brown all around. Transfer pork tenderloin to the baking sheet in the oven to finish cooking for 6-8 minutes, until cooked to desired doneness.
Make the glaze: Heat another drizzle of oil over medium heat in the same pan you cooked the pork in. Add the garlic and thyme and cook, tossing, about 30 seconds, until fragrant. Add the butter, syrup and 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 ¾. Season with salt and pepper.
Remove the baking sheet from the oven and let the pork tenderloin rest for 2-3 minutes before thinly slicing.
Finish: Plate a bed of crispy green beans and caramelized sweet potatoes, then top with the sliced pork tenderloin. Drizzle with the glaze and enjoy!