Honey-Glazed Pork Tenderloin

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

with Roasted Sweet Potatoes and Green Beans

Recipe Development TeamPublished on January 29, 2019

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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).

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

2 unit

Sweet Potatoes

12 ounce

Pork Tenderloin

1 clove

Garlic

6 ounce

Green Beans

1 teaspoon

Dried Thyme

2 unit

Chicken Stock Concentrate

1 tablespoon

Honey

Not included in your delivery

4 teaspoon

Vegetable Oil

1 tablespoon

Butter

(Contains: Milk)

Salt

Pepper

Nutrition Values

/ per serving

Energy (kJ)2301 kJ

Calories550 kcal

Fat23 g

Saturated Fat6 g

Carbohydrate50 g

Sugar16 g

Dietary Fiber8 g

Protein39 g

Cholesterol110 mg

Sodium550 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

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.