Honey-Glazed Pork Tenderloin with Sweet Potatoes and Green B

2 servings


30 minutes

total time


12 ounce Sweet Potatoes

12 ounce Pork Tenderloin

1 clove Garlic

6 ounce Green Beans

¼ ounce Thyme

1 unit Chicken Demi-Glace

½ ounce Honey

6 teaspoon Vegetable Oil

1 tablespoon Butter




Wash and dry all produce. Preheat oven to 425 degrees. Peel sweet potatoes, then dice into ½-inch cubes. Toss with a drizzle of oil and a pinch of salt and pepper on one half of a baking sheet. Roast in oven until tender and lightly browned, 20-25 minutes total (we’ll add more to the sheet after 10 minutes

Heat a large drizzle of oil in a medium pan over medium-high heat. Pat pork dry with a paper towel, then season all over with salt and pepper. Add to pan and sear until surface is nicely browned, 3-4 minutes per side. Meanwhile, mince or grate 1 clove garlic (we sent more).

After sweet potatoes have roasted 10 minutes, remove from oven and toss, keeping cubes toward one side of sheet. Add green beans, a drizzle of oil, and a pinch of salt and pepper to other side and toss. Return sheet to oven and roast until green beans are lightly crisped, about 15 minutes.

Once pork is browned, transfer to another baking sheet. Roast in oven until cooked to desired doneness, 8-12 minutes.

Heat a large drizzle of oil in same pan over medium heat. Add garlic. Toss until fragrant, about 30 seconds. Stir in demi-glace, ½ cup water, and honey. Scrape up any browned bits from bottom of pan. Simmer until reduced by about half, 3-4 minutes. Add 1 TBSP butter and stir until melted. Season with salt and pepper.

Let pork rest 2-3 minutes after removing from oven, then thinly slice. Divide green beans and sweet potatoes between plates, then top with pork. Drizzle with glaze and serve.


Serving Size



590 kcal

Total Fat

23 g

Saturated Fat

8 g

Unsaturated Fat


Trans Fat



130 mg


510 mg

Total Carbohydrate

56 g

Dietary Fiber

8 g

Total Sugars

18 g


41 g

2 servings


30 minutes

total time
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