Honey Thyme Glazed Pork Tenderloin with Roasted Potatoes and Broccoli

This honey-thyme glazed pork tenderloin is a delightful main course that balances sweet and savory flavors. The pork is seared to perfection, then roasted alongside tender broccoli and crispy potatoes. A simple pan sauce made with honey, garlic and thyme brings everything together.

Perfect for a busy weeknight, this recipe uses minimal ingredients and comes together in under an hour. The roasted vegetables are a great side, soaking up any extra glaze. Serve it straight from the oven for a comforting, satisfying meal.

Log in to save recipes and build weekly shopping lists.

Ingredients

12 ounce Yukon Gold PotatoesView ingredient guideLike ingredientDislike ingredient

12 ounce Pork TenderloinView ingredient guideLike ingredientDislike ingredient

2 clove GarlicView ingredient guideLike ingredientDislike ingredient

8 ounce Broccoli FloretsView ingredient guideLike ingredientDislike ingredient

1 teaspoon Dried ThymeView ingredient guideLike ingredientDislike ingredient

2 unit Chicken Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

2 teaspoon HoneyView ingredient guideLike ingredientDislike ingredient

1 tablespoon Vegetable OilView ingredient guideLike ingredientDislike ingredient

1 tablespoon ButterView ingredient guideLike ingredientDislike ingredient

SaltView ingredient guideLike ingredientDislike ingredient

PepperView ingredient guideLike ingredientDislike ingredient

1 teaspoon Olive OilView ingredient guideLike ingredientDislike ingredient

Instructions

1. Adjust racks to top and middle positions and preheat oven to 450°F. Wash and dry all produce. Dice potatoes into ½-inch pieces. Toss on a baking sheet with a drizzle of oil, salt and pepper. Roast on top rack, tossing halfway through, until lightly browned and tender, 20-25 minutes.
2. 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 heat. Add pork and sear, turning occasionally, until browned all over, 4-8 minutes. While pork cooks, mince half the garlic (use all for 4 servings). Once browned, transfer pork to one side of a second baking sheet.
3. Toss broccoli with a drizzle of olive oil and a pinch of salt and pepper on opposite side of baking sheet from pork.
4. Place pork and broccoli on middle rack. Roast until pork is cooked through and broccoli is tender, 10-12 minutes for pork and 12-15 minutes for broccoli. Once pork is done, transfer to a cutting board to rest while broccoli finishes. Thinly slice pork crosswise.
5. Heat a drizzle of oil in pan used for pork over medium heat. Add minced garlic and thyme; cook until fragrant, 20-30 seconds. Stir in stock concentrates, honey and ¼ cup water (½ 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. TIP: If sauce seems too thick, stir in a splash or two of water.
6. Divide pork, broccoli and potatoes between plates. Drizzle pork with sauce and serve.

Recipe Tips

FAQ

Can I use fresh thyme instead of dried?

Yes, you can substitute 1 tablespoon of fresh thyme leaves for the dried thyme.

What can I substitute for chicken stock concentrate?

You can use ½ cup of low-sodium chicken broth and reduce the water accordingly.

Can I prepare this dish ahead of time?

The roasted vegetables can be made ahead and reheated, but the pork is best served fresh. You can slice the pork and reheat gently in the sauce.