Jasons Honey Garlic Pork Tenderloin with Buttery Potatoes and Succotash is full of flavor! 🔥 @GrillwithWeber
Jasons Honey Garlic Pork Tenderloin with Buttery Potatoes and Succotash is full of flavor! 🔥  @GrillwithWeber
Uploaded July 2026 | Updated September 2026, 2 weeks ago
When Jason Pruitt wants a quick weeknight dinner, he makes Honey Garlic Pork Tenderloin with Buttery Potatoes and Succotash. This easy meal is full of flavor and ready in less than 30 minutes. Save this recipe for your next weeknight cook. 🔥

Honey Garlic Pork Tenderloin with Butter Potatoes and Succotash

Yield: 4 servings
Prep Time: 10 minutes
Grill Time: 20–25 minutes

Ingredients
Butter Potatoes
1 lb Yukon Gold potatoes, quartered
2 tbsp olive oil
1½ sticks salted butter, sliced
1 tbsp kosher salt
1 tsp finely ground black pepper
¼ cup Weber Roasted Garlic & Herb Seasoning
4 sprigs fresh thyme
2 fresh sage leaves

Succotash
1 small sweet onion, ¼-inch diced
2 tbsp olive oil
1 garlic clove, minced
1 cup frozen lima beans
2 cups frozen corn (or canned corn, drained)
1 red bell pepper, ¼-inch diced
1 zucchini, ¼-inch diced
¼ cup white wine
2 tbsp salted butter
Salt and pepper, to taste

Pork Tenderloin
2 lb pork tenderloin
Olive oil, as needed
Kosher salt, to taste
Medium-ground black pepper, to taste
2 tbsp Weber Chophouse Butter Seasoning

Honey Garlic Sauce
2 garlic cloves, grated
3 tbsp apple cider vinegar
1 tbsp soy sauce
½ cup honey

Preparation
1. Clean the grill grates with a Weber Cold Cleaning Brush.
2. Preheat the grill to medium-high heat (425–475°F).
3. Place a grill-safe baking dish on the grill to preheat.
4. In a large mixing bowl, combine all of the butter potato ingredients.
5. Lightly coat the pork tenderloin with olive oil, then season with kosher salt, black pepper, and 6. Weber Chophouse Butter Seasoning.
7. Dice the onion, zucchini, and red bell pepper, and mince the garlic for the succotash.
In a small bowl, whisk together the honey, grated garlic, apple cider vinegar, and soy sauce. Reserve for basting and serving.

Grilling
1. Take your potato ingredients and add them to the preheated grill-safe baking dish. Bake the potatoes for 20 minutes, stirring every 5 minutes or so to ensure they brown evenly on all sides.
2. Add the pork tenderloin to the grill for 14 to 16 minutes, turning it every 4 to 5 minutes so it cooks evenly. During the last 5 minutes of cooking, baste the pork tenderloin with the honey garlic sauce. Be sure to reserve some of the sauce to drizzle over the pork just before serving.
3. Using a side burner and a large sauté pan, heat the olive oil. Add the onion, garlic, red bell pepper, corn, lima beans, and zucchini, and cook for about 3 minutes. Add the butter and season with salt and pepper. Finally, deglaze the pan with the white wine and allow the succotash to simmer over low heat for 5 to 7 minutes.
4. While the potatoes and succotash are finishing up, remove the pork tenderloin from the grill and let it rest before slicing. The ideal internal temperature is 135°F to 140°F.

Finishing
5. Slice the rested pork tenderloin and drizzle with the reserved honey garlic sauce. Serve alongside the butter potatoes and succotash.

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Jason's Honey Garlic Pork Tenderloin with Buttery Potatoes and Succotash is full of flavor! 🔥

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