Honey Thyme Glazed Pork Tenderloin with Roasted Potatoes and Broccoli

This honey thyme glazed pork tenderloin is a delightful combination of sweet and savory flavors. The honey glaze caramelizes beautifully, while the thyme adds an earthy note that complements the tender pork. Served alongside crispy roasted potatoes and tender broccoli, this meal is both satisfying and wholesome.

Perfect for a busy weeknight, this recipe comes together quickly with minimal fuss. The pork is seared to lock in juices, then roasted to perfection. A simple pan sauce made with honey, garlic and thyme elevates the dish, making it feel special without extra effort.

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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. Preheat oven to 450°F (230°C). Wash and dry produce. Dice potatoes into 1/2-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. 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 (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 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 the sheet with pork and broccoli to the 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, 30 seconds. Stir in stock concentrates, honey and 1/4 cup water (1/3 cup for 4 servings). Simmer, scraping up any browned bits from the bottom of the pan, until sauce has reduced and thickened, 2-3 minutes. Stir in 1 tablespoon butter (2 tablespoons 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, you can substitute 1 teaspoon of dried thyme with about 1 tablespoon of fresh thyme leaves.

What can I use instead of chicken stock concentrate?

You can use 1/2 cup of chicken broth reduced to about 2 tablespoons or substitute with vegetable stock concentrate.

How do I know when the pork is cooked through?

The pork is done when it reaches an internal temperature of 145°F (63°C) and the juices run clear.