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.
Produit dans une installation qui traite le lait, le sésame, les œufs, le poisson, les crustacés, les moutardes, les noix, les arachides, le blé, le soja et les sulfites.
Filet de porc
Patate douce, en cubes
Haricots verts, parés
Concentré de bouillon de poulet
Pas inclus dans votre livraison
Sel et Poivre*
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.