Honey Thyme Glazed Pork Tenderloin with Roasted Potatoes and Broccoli

This honey thyme glazed pork tenderloin is the perfect balance of sweet and savory. The mild pork is seared until golden, then roasted to juicy perfection. A quick pan sauce made with honey, garlic and thyme adds a glossy, flavorful finish that complements the roasted potatoes and broccoli on the side.

Whether you’re looking for a comforting weeknight meal or a dish special enough for company, this recipe delivers. The vegetables roast alongside the pork, making cleanup a breeze. Serve everything drizzled with the rich sauce for a dinner that feels indulgent but is surprisingly simple to prepare.

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Ingredients

12 ounce PotatoesView ingredient guideLike ingredientDislike ingredient

10 ounce Pork TenderloinView ingredient guideLike ingredientDislike ingredient

1 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 Cooking 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 oven racks to top and middle positions and preheat to 450°F. 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, until lightly browned and tender, 20-25 minutes.
2. While potatoes roast, pat pork tenderloin 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. Meanwhile, peel and mince half the garlic (use all for 4 servings). Once pork is browned, transfer to one side of a second baking sheet.
3. Cut broccoli florets into bite-size pieces if needed. Toss with a drizzle of olive oil and a pinch of salt and pepper. Place on the opposite side of the baking sheet from the pork.
4. Transfer the sheet with pork and broccoli to the middle rack; roast until pork is cooked through and broccoli is tender, 12-15 minutes. (Pork is fully cooked when internal temperature reaches 145°F.) Transfer pork to a cutting board to rest, then thinly slice crosswise.
5. Heat a drizzle of oil in the same pan used for pork over medium heat. Add minced garlic and dried thyme; cook until fragrant, about 30 seconds. Stir in chicken stock concentrates, honey and ¼ cup water (⅓ cup for 4 servings). Simmer, scraping up any browned bits from the pan bottom, until sauce reduces and thickens, 2-3 minutes. Stir in 1 tablespoon butter (2 for 4 servings) until melted. Season with salt and pepper. If sauce seems too thick, stir in a splash of water.
6. Divide sliced pork, broccoli and roasted potatoes among plates. Drizzle pork with the honey thyme sauce and serve.

Recipe Tips

FAQ

Can I use fresh thyme instead of dried?

Yes, substitute 1 tablespoon fresh thyme leaves for the dried thyme. Add it with the garlic.

How do I know when the pork is done?

The pork is fully cooked when an instant-read thermometer inserted into the thickest part reaches 145°F.

Can I prepare any components ahead?

You can dice the potatoes and cut the broccoli a day ahead. Store them in the refrigerator in sealed bags.