Honey Thyme Beef Tenderloin

Name: Honey Thyme Beef Tenderloin with Roasted Potatoes & Green Beans
Total time: 30 min
Yield: 2
Cuisine: North America
Ingredients: 12 ounce Potatoes; 6 ounce Green Beans; 10 ounce Beef Tenderloin Filets; 1 clove Garlic; 1 teaspoon Dried Thyme; 2 unit Chicken Stock Concentrate; 2 teaspoon Honey; Salt; Pepper; Cooking Oil; Butter

with Roasted Potatoes & Green Beans

Recipe Development TeamPublished on April 08, 2025

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A honey-based sauce 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 added to the mix. In this recipe, you’ll be folding an extra-large drizzle of honey into a rich, savory pan sauce, then spooning it onto pork filet. (We recommend spooning it on the roasted potatoes and side of green beans, too!)

Tags:

Calorie Smart

•Protein Smart

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 Time10 minutes

DifficultyEasy

Ingredients

serving amount

12 ounce

Potatoes

6 ounce

Green Beans

10 ounce

Beef Tenderloin Filets

1 clove

Garlic

1 teaspoon

Dried Thyme

2 unit

Chicken Stock Concentrate

2 teaspoon

Honey

Not included in your delivery

Salt

Pepper

Cooking Oil

Butter

(Contains: Milk)

Nutrition Values

/ per serving

Calories590 kcal

Fat29 g

Saturated Fat10 g

Carbohydrate47 g

Sugar12 g

Dietary Fiber5 g

Protein34 g

Cholesterol105 mg

Sodium500 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

•Paper Towel

•Large Pan

Instructions

• Adjust racks to top and middle positions and preheat oven to 450 degrees. Wash and dry produce. • Dice potatoes into 1⁄2-inch pieces. Toss on one side of a baking sheet with a drizzle of oil, salt, and pepper. • Roast on middle rack until lightly browned and tender, 20-25 minutes total. (You’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 large pan over medium-high heat. Add pork and cook, turning occasionally, until browned all over, 6-8 minutes (it’ll finish cooking in Step 4). • While pork cooks, trim green beans if necessary. Peel and mince garlic.

• Once potatoes have roasted 10 minutes, remove sheet from oven; carefully toss, keeping on one side. • Toss green beans on empty side with a drizzle of oil and a pinch of salt and pepper. • Return to middle rack until veggies are tender, 10-12 minutes more.

• Once pork is browned all over, transfer to a second baking sheet. • Roast on top rack until pork is cooked through, 8-12 minutes. Transfer to a cutting board.

• Heat a drizzle of oil in pan used for pork over medium heat. Add garlic and thyme; cook until fragrant, 30 seconds. • Stir in stock concentrates, honey, and 1⁄4 cup water (1⁄2 cup for 4 servings). Simmer, scraping up any browned bits from bottom of pan, until reduced by half, 3-4 minutes. • Stir in 1 TBSP butter (2 TBSP for 4) until melted. Season with salt and pepper. TIP: If sauce seems too thick, stir in a splash or two of water.