2 servings I 4 servings

• Preheat oven to 400F. Wash and dry all produce. Peel and mince ginger and garlic. Strip thyme sprig leaves from stems and finely chop. Trim green bean ends. Peel and cut sweet potatoes into 1" cubes. Zest orange and then cut in half and juice (¼C | ½C) into a bowl for use in the next step.
• Toss sweet potatoes with a drizzle of oil, pinch of salt & pepper, and place on a baking tray. Roast on the top shelf of oven for 20-25 minutes, or until they start to brown and are tender.
• Season pork tenderloin with salt & pepper. In a large sauté pan, heat a drizzle of oil over medium-high heat. Sear pork for about 2-3 minutes on all sides until it is golden brown. Remove from pan and place on a baking tray and into the oven.
• Wipe sauté pan out with a paper towel. In the same pan, add a drizzle oil and heat over medium heat. Add garlic and ginger and cook for about 1 minute.
• Add chopped thyme, honey, brown sugar, 1pkg | 2pkg chicken stock concentrate, ½C | 1C water, and orange zest and juice and bring to a simmer. *Make a slurry by combining cornstarch and an equal amount of cold water in a small bowl. 
• Thicken sauce by gradually adding slurry until the sauce coats the back of a spoon and becomes a glaze. Remove pork from oven. Move pork to one side of the baking tray, leaving the other side empty. Spoon 2T | 4T of glaze over pork to coat it.
• In a mixing bowl, toss green beans with a drizzle of oil and season with salt & pepper. Add to baking tray with pork and roast for about 12-14 minutes, until they start to brown and soften and internal temperature of pork is 145F.
• Remove tray from oven and let pork rest for 2-4 minutes before slicing. Slice and serve with roasted sweet potatoes, green beans, and remaining glaze. 

  Serve & Enjoy!