Honey-Glazed Pork Tenderloin
with Caramelized Sweet Potatoes and Green Beans
The sweet and savoury combination of honey, thyme, and chicken broth makes for a delectable glaze over juicy pork tenderloin. Roasted sweet potatoes and green beans complete this delicious plate.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
680 g
Sweet Potato, cubes
(Contains Sulphites)
4 clove
Garlic
14 g
Thyme
Not included in your delivery
8 tsp
Oil*
unit
Salt*
unit
Pepper*
Nutrition Values
Instructions
Roast the potatoes: Preheat the oven to 400°F. Wash and dry all produce. Peel (if desired) and dice the sweet potatoes into 1⁄2-inch cubes. Toss the cubes on one side of a baking sheet with a large drizzle of oil and season with salt and pepper. Place them in the oven for 10 minutes.
Prep: Mince or grate the garlic. Strip 2 tbsp thyme leaves of the stems.
Bake the green beans: After the sweet potatoes have baked for 10 minutes, arrange the green beans on the other side of the baking sheet and toss with a large drizzle of oil. Season with salt and pepper. Return to the oven for about 15 minutes, until the green beans and sweet potatoes are golden brown.
Cook the pork: Heat a large drizzle of oil in a medium pan over medium-high heat. Pat dry the pork with a paper towel. Season the pork on all sides with salt and pepper, then sear it for 3-4 minutes per side, until golden brown. Transfer the pork to another baking sheet and place in the oven to finish cooking for 8-12 minutes, until cooked to desired doneness. (TIP: Inserting a thermometer into the cooked pork should display an internal temperature of 160°F.) Remove the baking sheet from the oven and let the pork tenderloin rest for 2-3 minutes before thinly slicing.
Make the honey glaze: Heat another large drizzle of oil over medium heat in the same pan you used for the pork. Add the garlic and thyme and cook, tossing, for about 30 seconds, until fragrant. Add the honey, 1 cup water, and the chicken broth concentrate, scraping up any browned bits from the bottom of the pan. Bring to a simmer for 4-6 minutes, until thickened and saucy. Swirl in the butter and season with salt and pepper.
Plate: Plate a bed of green beans and caramelized sweet potatoes, then top with the sliced pork tenderloin. Drizzle with the honey glaze and enjoy!
