HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconHoney Glazed Pork Tenderloin
Honey-Glazed Pork Tenderloin

Honey-Glazed Pork Tenderloin

with Roasted Potatoes and Green Beans

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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).


Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Total Time30 minutes
Cooking difficultyEasy
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

12 ounce

Yukon Gold Potatoes

12 ounce

Pork Tenderloin

2 clove


6 ounce

Green Beans

1 teaspoon

Dried Thyme

2 unit

Chicken Stock Concentrate

1 tablespoon


Not included in your delivery

4 teaspoon

Vegetable Oil

1 tablespoon



Kosher Salt


Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)2218 kJ
Calories530 kcal
Fat23 g
Saturated Fat7 g
Carbohydrate45 g
Sugar14 g
Dietary Fiber7 g
Protein39 g
Cholesterol110 mg
Sodium480 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.
Utensilsarrow down iconarrow down icon
Baking Sheet
Paper Towel
Medium Pan
Instructionsarrow up iconarrow up icon
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Adjust rack to middle and top positions and preheat oven to 450 degrees. Wash and dry all produce. Dice potatoes into ½-inch pieces. Toss with a drizzle of oil, salt, and pepper on one half of a baking sheet. Roast on middle rack 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 potatoes have roasted 10 minutes, remove from oven and toss, keeping on one side of baking sheet. Add green beans to other side and toss with a drizzle of oil and a pinch of salt and pepper. Return to oven and roast until veggies are tender, 10-12 minutes.


Once pork is browned, transfer to a second baking sheet. Roast on top rack 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) and stir to melt. Season with salt and pepper. TIP: If glaze seems too thick, 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 potatoes between plates. Drizzle pork with glaze and serve.