A honey glaze may sound like something that goes with dessert, but mild-tasting pork loves a sweet sauce too, especially one that has a few savory elements in it for contrast. In this recipe, you’ll be folding an extra-large drizzle of honey into a rich, savory pan sauce, then spooning it onto pork tenderloin (and the roasted sweet potatoes and green beans, if you like).
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Chicken Stock Concentrate
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. Roast in oven until tender, 20-25 minutes total (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, 6-8 minutes. While pork cooks, mince 1 clove garlic (use the 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 sheet to oven and roast until both veggies 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 on bottom of pan. Simmer until reduced by half, 3-4 minutes. Add 1 TBSP butter and stir to melt. Season with salt and pepper. TIP: If glaze seems stiff, stir in a splash or two of water.
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.