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).
Produced in a facility that processes milk, eggs, fish, shellfish, tree nuts, peanuts, wheat, and soybean.
Chicken Stock Concentrate
Adjust rack to middle position and preheat oven to 425 degrees. Wash and dry all produce. 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, pat pork dry with paper towels; season all over with salt and pepper. Heat a drizzle of oil in a medium pan over medium-high heat. Add pork and cook, turning occasionally, until browned all over, 6-8 minutes. While pork cooks, mince 1 clove garlic (2 cloves for 4 servings).
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 second baking sheet. Roast 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 (½ cup for 4 servings). Simmer, scraping up any browned bits from bottom of pan, until reduced by half, 3-4 minutes. Add 1 TBSP butter (2 TBSP for 4 servings) 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.