Serves two. Yum.
2 sweet potatoes, diced into 1/2 inch cubes
12 oz. pork tenderloin
1 clove garlic, minced
6 oz. fresh green beans
2 packs chicken stock concentrate (Buy here.)
1 tablespoon honey
1. Preheat oven to 425 degrees. (Line your sheet with parchment paper for easy cleanup.) Peel sweet potatoes and cut into ½-inch cubes. Toss on one half of a baking sheet with a drizzle of oil and season with salt and pepper. Roast until tender, a total of 20-25 minutes.
2. Meanwhile, heat a drizzle of oil in a medium pan over medium-high heat. Pat pork dry with a paper towel. Season all over with salt and pepper. Cook in pan, turning occasionally, until browned all over on surface, 6-8 minutes total. While pork cooks, mince 1 clove garlic. Strip 2 teaspoons thyme leaves from stems.
3. After sweet potatoes have roasted 10 minutes, remove from oven and toss, keeping toward one side of pan. Add green beans to other side and toss with a drizzle of oil and a pinch of salt and pepper. Return to oven and roast until both items are tender, 10-15 minutes.
4. Once pork is browned, transfer to another baking sheet. (I used a large jelly roll pan, so my tenderloin was able to fit on same pan as beans and potatoes.) Roast in oven to desired doneness, 8-12 minutes. (Remember that meat still cooks after removing from oven and allowing to rest. I took pork out at 8 minutes.) Let pork rest at least 2-3 minutes after removing from oven.
5. Heat a drizzle of oil in pan used for pork over medium heat. Add garlic and thyme. Cook until fragrant, about 30 seconds. Stir in stock concentrates, ¼ cup water, and honey. Scrape up any browned bits from bottom of pan. Simmer until reduced by half, 3-4 minutes. Add 1 tablespoon butter and stir to melt. Season with salt and pepper, to taste.
6. Slice pork. Divide green beans and sweet potatoes between plates, then top with pork. Drizzle with glaze and serve. (If glaze seems stiff, stir in a splash or two of water first.)