The sweet and savoury combination of brown sugar, 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.
/ serving 4 people
/ serving 4 people
Green Beans, trimmed
Chicken Demi-Glace(ContainsMilk/Lait, Sulphites/Sulfite)
Salt and Pepper*
Preheat the oven to 450°F (to roast the sweet potatoes, green beans and pork). Start prepping when the oven comes up to temperature!
Wash and dry all produce.* Peel and cut the sweet potatoes into 1/2-inch cubes. On a baking sheet, toss the sweet potatoes with 1 tbsp oil. Season with salt and pepper. Roast in the middle of the oven, stirring halfway through cooking, until golden-brown and tender, 25-28 min.
Meanwhile, mince or grate the garlic. Strip 1 tbsp thyme leaves off the stems. On another baking sheet, toss the green beans with 2 tsp oil. Season with salt and pepper. Roast in the top of the oven until the green beans are tender, 10-12 min.
Meanwhile, pat the pork dry with paper towels. Season with salt and pepper. Heat a large non-stick pan over medium-high heat. When the pan is hot, add 1 tbsp oil, then the pork. Pan-fry until golden-brown and cooked through, 3-4 min per side. (TIP: Cook to a minimum internal temp. of 71°C/160°F, as size may vary.**)
Meanwhile, in a small bowl, whisk together the brown sugar, demi-glace, cornstarch and 1 cup water. When the pork is done, transfer to a plate and cover with foil to keep warm.
Using the same pan, reduce the heat to medium. Add 1 tbsp oil, then the thyme and garlic. Cook, stirring and scraping any brown bits from the bottom of the pan, until fragrant, 1 min. Add the brown sugar mixture and whisk until the sauce slightly thickened, 3-4 min. Season with salt and pepper.
Divide the pork, sweet potatoes and green beans between plates. Spoon the garlic-thyme sauce over the pork.