Honey-Glazed Pork
with Roasted Sweet Potato 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
Pork Tenderloin
680 g
Sweet Potato, cubes
(Contains Sulphites)
340 g
Green Beans, trimmed
20 g
Garlic
10 g
Thyme
2 unit
Chicken Broth Concentrate
3 tbsp
Honey
Not included in your delivery
4 tbsp
Butter*
(Contains Milk)
200
Salt and Pepper*
½
Oil*
Nutrition Values
Utensils
Instructions
Preheat the oven to 425°F (to roast the sweet potatoes, green beans and pork). Start prepping when the oven comes up to temperature!
Wash and dry all produce.* On a parchment-lined baking sheet, toss the sweet potatoes with a drizzle of oil. Season with salt and pepper. Roast in the centre of the oven, stirring halfway through cooking, until golden-brown and tender, 20-22 min.
Meanwhile, pat the pork tenderloins dry with paper towels. Season with salt and pepper. Heat a large non-stick pan over medium-high heat. Add a drizzle of oil, then the pork. Sear until golden-brown all over, 2-3 min per side.
Transfer the pork to the baking sheet with the potatoes. Roast in the centre of the oven until the pork is cooked through, 10-12 min. (TIP: Cook each piece to a minimal internal temp. of 160°F, as size may vary.**)
Meanwhile, on another baking sheet, toss the green beans with a drizzle of oil. Season with salt and pepper. Roast in the centre of the oven until the green beans are tender, 10-12 min. Meanwhile, mince or grate the garlic. Strip 1 tbsp thyme leaves off the stems.
Heat the same pan over medium heat. Add a drizzle of oil, then the garlic and thyme. Cook until fragrant, 1-2 min. Add the broth concentrates, 1 3/4 cup water and honey. Stir, scraping up any browned bits from the bottom of pan. Simmer until slightly thickened, 4-5 min. Remove the pan from the heat and stir in 4 tbsp butter. Season with salt and pepper.
Thinly slice the pork. Divide the sweet potatoes and green beans between plates. Top with the pork and drizzle with the glaze.
