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
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.