Honey Thyme Glazed Pork Tenderloin with Roasted Sweet Potatoes and Brussels Sprouts

This honey thyme glazed pork tenderloin is a delightful twist on a classic dinner. The natural sweetness of honey pairs beautifully with savory thyme, creating a rich pan sauce that coats every slice of tender pork. Roasted sweet potatoes and Brussels sprouts round out the meal, offering a caramelized, earthy contrast that soaks up every bit of the glaze.

Perfect for a cozy weeknight or a special occasion, this recipe comes together quickly with simple ingredients. The pork stays juicy and succulent, while the vegetables become crispy on the edges and tender inside. A touch of butter and chicken stock concentrate adds depth to the sauce, making each bite unforgettable.

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Ingredients

8 ounce Brussels SproutsView ingredient guideLike ingredientDislike ingredient

2 unit Chicken Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

2 unit Sweet PotatoView 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

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

4 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

1 tablespoon (tbsp) ButterView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper or foil.
2. Wash and trim the Brussels sprouts, then halve them. Peel and dice the sweet potatoes into 1-inch cubes.
3. On the prepared baking sheet, toss the Brussels sprouts and sweet potatoes with 2 teaspoons of cooking oil, salt and pepper. Spread in an even layer and roast for 20-25 minutes, until tender and lightly browned.
4. Meanwhile, pat the pork tenderloin dry with paper towels. Season all over with salt, pepper and dried thyme.
5. In a large oven-safe skillet, heat the remaining 2 teaspoons of oil over medium-high heat. Sear the pork tenderloin for 2-3 minutes per side, until golden brown.
6. Transfer the skillet to the oven and roast the pork for 10-12 minutes or until it reaches an internal temperature of 145°F (63°C).
7. Remove the skillet from the oven and transfer the pork to a cutting board. Tent loosely with foil and let rest for 5 minutes.
8. While the pork rests, make the sauce. Place the skillet over medium heat. Add the butter and minced garlic, stirring for 30 seconds. Add the honey and chicken stock concentrate, stirring to combine. Simmer for 1-2 minutes until slightly thickened.
9. Slice the pork tenderloin into medallions. Serve alongside the roasted vegetables and drizzle the honey thyme pan sauce over everything.

Recipe Tips

FAQ

Can I use fresh thyme instead of dried?

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

What can I substitute for chicken stock concentrate?

You can use 1/2 cup of low-sodium chicken broth simmered until reduced by half.

How do I store leftovers?

Store in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or oven.