Name:

HF Thyme Pork Tenderloin

Description

With Roasted Potatoes & Green Beans

Ingredients
12 oz (24 oz for 4) Yukon Gold Potatoes
12 oz (24 oz for 4) Pork Tenderloin
1 Clove Garlic
6 oz (12 oz for 4) Green Beans
1 tsp Dried Thyme
2 tsp (4 tsp for 4) Chicken Stock Concentrate
1 TBSP (2 TBSP for 4) Honey

Instructions
Roast Potatoes:
Adjust racks to middle and top positions and preheat over to 450 degrees. Wash and dry produce.
Dice potatoes into 1/2 inch pieces. Toss on one side of a baking sheet with a drizzle of oil, salt, and pepper.
Roast on middle rack until lightly browned and tender 20-25 minutes total - you'll ass more to the sheet after 10 minutes.
Sear Pork & Prep:
Meanwhile pat pork dry with paper towels; season all over with salt and pepper.
Heat a drizzle of oil in a large pan over medium-high heat. Add pork and cook, turning occasionally, until browned all over 6-8 minutes. It'll finish cooking in another step.
While pork cooks, peel and mince garlic.
Roast Green Beans:
Once potatoes have roasted 10 minutes, remove sheet from oven; carefully toss, keeping on one side.
Add green beans to empty side and toss with a drizzle of oil and a pinch of salt and pepper.
Return to middle rack until veggies are tender, 10-12 minutes more.
Roast Pork:
Once Pork is browned all over, transfer to a second baking sheet.
Roast on top rack until pork is cooked through, 8-12 minutes.
Make Sauce:
Heat a drizzle of oil in pan used for pork over medium heat. Add garlic and thyme; cook until fragrant, 30 seconds.
Stir in stock concentrate, honey, and 1/4 cup water (1/2 cup for 4 servings). Simmer, scraping up any browned bits from bottom of pan, until reduced by half, 3-4 minutes.
Stir in 1 TBSP butter (2 TBSP for 4) until melted. Season with salt and pepper.
Finish & Serve:
Let pork rest 2-3 minutes after removing from oven, then thinly slice crosswise.
Divide pork, green beans, and potatoes between plates. Drizzle pork with sauce and serve.

Length

40

Calories

550

Servings

Date Created

Created By

Jade Smidt

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