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Honey Thyme Pork Tenderloin

Honey Thyme Pork Tenderloin

with Roasted Potatoes & Green Beans

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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 tenderloin. (We recommend spooning it on the roasted potatoes and side of green beans, too!)

Tags:Carb SmartCalorie Smart
Allergens:Milk

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

Total Time30 minutes
Prep Time10 minutes
Cooking difficultyEasy
Ingredients
serving amount
2
4
Ingredientsarrow down iconarrow down icon
serving amount
2
4

12 ounce

Yukon Gold Potatoes

10 ounce

Pork Tenderloin

1 clove

Garlic

6 ounce

Green Beans

1 teaspoon

Dried Thyme

2 unit

Chicken Stock Concentrate

2 teaspoon

Honey

Not included in your delivery

4 teaspoon

Cooking Oil

1 tablespoon

Butter

(ContainsMilk)

Kosher Salt

Pepper

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Calories480 kcal
Fat22 g
Saturated Fat7 g
Carbohydrate44 g
Sugar12 g
Dietary Fiber6 g
Protein31 g
Cholesterol120 mg
Sodium470 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
Utensilsarrow down iconarrow down icon
Baking Sheet
Paper Towel
Large Pan
Instructionsarrow up iconarrow up icon
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1

• Adjust racks to top and middle positions and preheat oven to 450 degrees. Wash and dry produce. • Dice potatoes into ½-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.)

2

• 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.

3

• 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.

4

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

5

• 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 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. • 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.

6

• Let pork rest 2-3 minutes, then thinly slice crosswise. • Divide pork, green beans, and potatoes between plates. Drizzle pork with sauce and serve.