Honey Glazed Pork Tenderloin with Roasted Potatoes and Broccoli

This honey glazed pork tenderloin is the perfect balance of sweet and savory. The pork is seared to golden brown, then roasted until tender and finished with a rich honey glaze that’s infused with garlic and thyme. Paired with crispy roasted potatoes and broccoli, this meal is both satisfying and elegant enough for any night of the week.

The glaze comes together quickly in the same pan used for searing, making cleanup a breeze. With just a handful of ingredients and straightforward steps, you’ll have a restaurant-quality dinner on the table in no time.

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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

1 tablespoon 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 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. 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 1 clove garlic (2 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 the opposite side of the baking sheet from the pork.
4. Transfer pork and broccoli to the 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 the pan used for pork over medium heat. Add 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 the bottom of the pan, until reduced by half, 3-4 minutes. Stir in 1 tablespoon butter (2 for 4 servings) until melted. Season with salt and pepper. If glaze seems too thick, stir in a splash or two of water.
6. Divide pork, broccoli and potatoes between plates. Drizzle pork with glaze and serve.

Recipe Tips

FAQ

Can I use a different cut of pork?

Yes, pork loin or pork chops can be substituted, but adjust cooking time accordingly as they may cook faster or slower than tenderloin.

Can I substitute the vegetables?

Absolutely! Try asparagus, green beans or carrots instead of broccoli and sweet potatoes or red potatoes instead of Yukon Gold.

How do I store leftovers?

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave until warmed through.