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Orange-Thyme Glazed Pork Tenderloin

Orange-Thyme Glazed Pork Tenderloin

Chef Gil Junge
Roasted pork tenderloin, with anorange-thyme glaze, roasted sweet potatoes, and fresh green beans.
Prep Time 15 minutes
Cook Time 30 minutes
Course dinner, entree
Cuisine American
Servings 2 people
Calories 440 kcal

Equipment

  • Cutting Board
  • Knife
  • Large Saute Pan
  • Measuring cup
  • Meat thermometer
  • Mixing Bowl
  • Peeler
  • Strainer
  • Zester/Microplane
  • 2 Baking trays

Ingredients (2 Servings)
  

  • 12 ozw Pork Tenderloin
  • 1 each Sweet Potato, medium
  • 6 ozw Green Beans, fresh
  • 1 each Orange
  • 1 clove Garlic
  • 1 sprig Thyme
  • 1.5 tbsp Ginger, fresh, minced
  • 3 pkg Honey Pouch
  • 1 tbsp Brown Sugar
  • 1 tbsp Cornstarch
  • 1 pkg Chicken Stock Concentrate

Instructions
 

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!

Recipe Notes:

*A slurry is a mixture of cornstarch and any cold liquid that is used to thicken sauces and gravies as they simmer. Mix equal parts cornstarch and water and add 1T at a time to your sauce until it is the desired consistency.
OTHER SUPPLIES NEEDED:
  • Vegetable Oil
  • Salt & Pepper
INGREDIENTS:
Pork tenderloin (39.7%), GREEN BEAN (21.2%) [GREEN BEANS, WATER, SALT], Sweet potatoes (15.2%), Oranges (11.2%), Honey (4.9%), Chicken Broth Concentrate (3.3%) [CHICKEN
STOCK, MALTODEXTRIN, NATURAL FLAVOR, CHICKEN FAT, SUGAR, SALT, YEAST EXTRACT, AND XANTHAN GUM.], Olive Oil (1.5%), LIGHT BROWN SUGAR (1.4%) [BROWN SUGAR],
ORGANIC CORNSTARCH (0.93%) [ORGANIC CORNSTARCH ], Garlic (0.35%), Ginger (0.23%), Thyme (0.14%), Kosher salt (0.03%) [Salt, yellow prussiate of soda (anti-caking agent)], Black
pepper (0.01%)

Nutrition

Serving: 15.1ozwCalories: 440kcalCarbohydrates: 50gProtein: 37gFat: 10gSaturated Fat: 2gCholesterol: 110mgSodium: 500mgPotassium: 1010mgFiber: 5gSugar: 31gCalcium: 70mgIron: 2.7mg
Keyword glazed pork, pork, pork tenderloin
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