Glazed Pork Tenderloin with Caramelized Sweet Potato and Crispy Green Beans

Glazed Pork Tenderloin with Caramelized Sweet Potato and Crispy Green Beans

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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.


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

Total Time30 minutes
Cooking difficultyEasy
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

12 ounce

Pork Tenderloin

¼ ounce


12 ounce

Sweet Potato

6 ounce

Green Beans

2 clove


1 tablespoon

Maple Syrup

1 unit

Chicken Stock Concentrate

Not included in your delivery

4 teaspoon

Olive Oil

1 tablespoon


Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)2250.992 kJ
Calories538 kcal
Fat19 g
Saturated Fat6 g
Carbohydrate50 g
Sugar17 g
Dietary Fiber8 g
Protein41 g
Sodium371 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.
Utensilsarrow down iconarrow down icon
Baking Sheet
Instructionsarrow up iconarrow up icon
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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!