Honey-Glazed Pork Tenderloin

Name: Honey-Glazed Pork Tenderloin with Sweet Potatoes and Green Beans
Total time: 30 min
Yield: 2
Cuisine: North America
Ingredients: 12 ounce Sweet Potatoes; 12 ounce Pork Tenderloin; 1 clove Garlic; ¼ ounce Thyme; 6 ounce Green Beans; 2 unit Chicken Stock Concentrate; ½ ounce Honey; 4 teaspoon Vegetable Oil; 1 tablespoon Butter; Salt; Pepper

with Sweet Potatoes and Green Beans

Recipe Development TeamPublished on February 06, 2018

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A honey glaze may sound like something that goes with dessert, but mild-tasting pork loves a sweet sauce. And you seem to love it, too: last time, our home cooks were so blown away by this recipe that we’ve decided to add it to the HelloFresh Hall of Fame. You’ll be drizzling that glaze onto pork tenderloin—and the roasted sweet potatoes and green beans, if you like, too, because it’s just too good to not slather it on everything.

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 Time30 minutes

Prep Time

DifficultyEasy

Ingredients

serving amount

12 ounce

Sweet Potatoes

12 ounce

Pork Tenderloin

1 clove

Garlic

¼ ounce

Thyme

6 ounce

Green Beans

2 unit

Chicken Stock Concentrate

½ ounce

Honey

Not included in your delivery

4 teaspoon

Vegetable Oil

1 tablespoon

Butter

(Contains: Milk)

Salt

Pepper

Nutrition Values

/ per serving

Energy (kJ)2259 kJ

Calories540 kcal

Fat21 g

Saturated Fat7 g

Carbohydrate52 g

Sugar17 g

Dietary Fiber8 g

Protein37 g

Cholesterol105 mg

Sodium460 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

•Peeler

•Paper Towel

•Medium Pan

Instructions

Wash and dry all produce. Preheat oven to 425 degrees. Peel sweet potatoes and cut into ½-inch cubes. Toss on one half of a baking sheet with a drizzle of oil and season with salt and pepper. (TIP: Line your sheet with Reynolds Kitchens™ Parchment Paper for easy cleanup.) Roast until tender, 20-25 minutes (we’ll check in after 10 minutes).

Meanwhile, heat a drizzle of oil in a medium pan over medium-high heat. Pat pork dry with a paper towel. Season all over with salt and pepper. Cook in pan, turning occasionally, until browned all over on surface, 6-8 minutes. While pork cooks, mince 1 clove garlic (use other as you like). Strip 2 tsp thyme leaves from stems.

After sweet potatoes have roasted 10 minutes, remove from oven and toss, keeping toward one side of sheet. Add green beans to other side and toss with a drizzle of oil and a pinch of salt and pepper. Return to oven and roast until both items are tender, 10-15 minutes.

Once pork is browned, transfer to another baking sheet. Roast in oven to desired doneness, 8-12 minutes.

Heat a drizzle of oil in pan used for pork over medium heat. Add garlic and thyme. Cook until fragrant, about 30 seconds. Stir in stock concentrates, ¼ cup water, and honey. Scrape up any browned bits from bottom of pan. Simmer until reduced by half, 3-4 minutes. Add 1 TBSP butter and stir to melt. Season with salt and pepper.

Let pork rest 2-3 minutes after removing from oven, then thinly slice. Divide green beans and sweet potatoes between plates, then top with pork. Drizzle with glaze and serve. TIP: If glaze seems stiff, stir in a splash or two of water first.