Honey-Glazed Pork Tenderloin
with Roasted Potatoes and Green Beans
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.
Ingredients
12 ounce
Yukon Gold Potatoes
12 ounce
Pork Tenderloin
2 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
Utensils
Instructions
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.
