Honey-Glazed Pork Tenderloin

Honey-Glazed Pork Tenderloin

with Caramelized Sweet Potatoes and Green Beans

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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.

Tags:Gluten freeNut free

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time30 minutes
Cooking difficultyEasy

serving 4 people

Ingredientsarrow down iconarrow down icon

serving 4 people

680 g

Sweet Potato, cubes


4 clove


14 g


Not included in your delivery

8 tsp






Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)0 kJ
Calories0 kcal
Fat0 g
Saturated Fat0 g
Carbohydrate0 g
Sugar0 g
Dietary Fiber0 g
Protein0 g
Cholesterol0 mg
Sodium0 mg
Instructionsarrow up iconarrow up icon
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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!