Honey Thyme Glazed Pork Tenderloin with Roasted Potatoes and Broccoli

This honey thyme glazed pork tenderloin brings together the natural sweetness of honey with earthy thyme for a perfectly balanced main dish. The pork is seared to lock in juices, then finished with a rich pan sauce that coats every slice. Roasted potatoes and broccoli make for simple, hearty sides that soak up every bit of flavor.

Ready in about 30 minutes, this recipe is ideal for a weeknight dinner that feels special. The ingredients are straightforward and the method is easy to follow. Whether you’re cooking for family or just yourself, this dish delivers restaurant-quality results at home.

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Ingredients

12 ounce PotatoesView ingredient guideLike ingredientDislike ingredient

8 ounce BroccoliView ingredient guideLike ingredientDislike ingredient

2 unit Chicken Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

1 teaspoon Dried ThymeView ingredient guideLike ingredientDislike ingredient

1 clove GarlicView ingredient guideLike ingredientDislike ingredient

12 ounce Pork TenderloinView ingredient guideLike ingredientDislike ingredient

2 teaspoon HoneyView ingredient guideLike ingredientDislike ingredient

1 tablespoon (tbsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

1 teaspoon (tsp) Olive OilView ingredient guideLike ingredientDislike ingredient

1 tablespoon (tbsp) ButterView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat oven to 425°F. Dice potatoes into 1/2-inch pieces. Toss with olive oil, salt and pepper. Spread on a baking sheet and roast for 20-25 minutes until golden and tender.
2. Cut broccoli into small florets. Toss with a drizzle of cooking oil, salt and pepper. Add to the potato sheet for the last 10-12 minutes of roasting.
3. Pat pork tenderloin dry with paper towels. Season all over with salt and pepper. Heat a large oven-safe skillet over medium-high heat with 1 tablespoon cooking oil. Sear pork for 2-3 minutes per side until browned.
4. Transfer skillet to oven and roast pork for 10-12 minutes or until internal temperature reaches 145°F. Remove pork to a plate and tent with foil.
5. Make the pan sauce: Place skillet over medium heat. Add minced garlic and cook 30 seconds. Add chicken stock concentrate, dried thyme, honey and 1/4 cup water. Scrape up browned bits. Simmer 1-2 minutes until slightly thickened. Whisk in butter until melted.
6. Slice pork tenderloin into medallions. Serve with roasted potatoes and broccoli. Drizzle honey thyme sauce over pork and vegetables.

Recipe Tips

FAQ

Can I use fresh thyme instead of dried?

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

What can I use instead of chicken stock concentrate?

You can use 1/2 cup low-sodium chicken broth reduced by half or 1 bouillon cube dissolved in 1/4 cup water.

How do I know when the pork is done?

Use a meat thermometer; the pork is safe at 145°F. Let it rest 5 minutes before slicing.