Honey Thyme Pork Tenderloin with Roasted Potatoes and Broccoli

This honey thyme pork tenderloin is the perfect weeknight dinner that feels special. The pork is seared until golden, then roasted to juicy perfection. A quick pan sauce made with honey, garlic and thyme adds a sweet-savory finish that complements the mild pork beautifully.

Alongside, you’ll find crispy roasted Yukon Gold potatoes and tender broccoli florets. Everything cooks on two sheet pans, making cleanup a breeze. It’s a balanced, satisfying meal that comes together in about 40 minutes.

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Ingredients

12 ounce Yukon Gold PotatoesView ingredient guideLike ingredientDislike ingredient

12 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 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 oven racks to top and middle positions. 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, peel and mince half the garlic (mince all for 4 servings). Once browned, transfer pork to one side of a second baking sheet.
3. Cut broccoli florets into bite-size pieces, if necessary. 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 sheet with pork and broccoli to middle rack. Roast until pork is cooked through and broccoli is tender, 12-15 minutes. Once pork is done, transfer to a cutting board to rest. Thinly slice crosswise.
5. Heat a drizzle of oil in the pan used for pork over medium heat. Add minced garlic and thyme; cook until fragrant, about 30 seconds. Stir in stock concentrates, honey and ¼ cup water (⅓ cup for 4 servings). Simmer, scraping up any browned bits from bottom of pan, until sauce has reduced and thickened, 2-3 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, substitute 1 tablespoon of fresh thyme leaves for the dried thyme. Add it along with the garlic.

What can I use instead of chicken stock concentrate?

You can use 1/2 cup of low-sodium chicken broth reduced by half or substitute with vegetable stock concentrate if preferred.

Can I prepare this recipe ahead of time?

The pork and vegetables are best served fresh, but you can prep the potatoes and broccoli in advance. Store them in the fridge and roast just before serving.