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).
Chicken Stock Concentrate
Wash and dry all produce. Adjust rack to middle position and preheat oven to 425 degrees. Peel and dice sweet potatoes into ½-inch cubes. (If you’re in a hurry, skip the peeling.) Toss with a drizzle of oil, salt, and pepper on one half of a baking sheet. Roast until lightly browned and tender, 20-25 minutes total (we’ll add more to the sheet 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, turning occasionally, until browned all over, 6-8 minutes. While pork cooks, mince 1 clove garlic (use the other as you like).
Once 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 a separate 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, honey, and ¼ cup water. 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 pork, green beans, and sweet potatoes between plates. Drizzle pork with glaze and serve.