Honey Thyme Glazed Pork Tenderloin with Roasted Potatoes and Broccoli

This honey thyme glazed pork tenderloin is the perfect weeknight dinner that feels special enough for company. The sweet honey glaze balances beautifully with savory thyme and garlic, creating a rich pan sauce that coats every slice of tender pork. Paired with crispy roasted potatoes and perfectly cooked broccoli, this meal is both satisfying and wholesome.

The secret to this dish lies in the simple pan sauce, made by deglazing the pan with chicken stock and honey, then finishing with butter for a silky texture. The pork is seared first to lock in flavor, then finished in the oven alongside the broccoli for effortless cooking. Serve everything drizzled with the glaze for a restaurant-quality meal at home.

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Ingredients

10 ounce Pork FiletView ingredient guideLike ingredientDislike ingredient

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

0.5 clove GarlicView ingredient guideLike ingredientDislike ingredient

2 teaspoon HoneyView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

1 teaspoon (tsp) Olive OilView ingredient guideLike ingredientDislike ingredient

1 tablespoon (tbsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

1 tablespoon (tbsp) ButterView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat oven to 450°F with racks in top and middle positions. Wash and dry 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, until lightly browned and tender, 20-25 minutes.
2. While potatoes roast, 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. Meanwhile, peel and mince half the garlic (all for 4 servings). Once pork is browned, transfer to one side of a second baking sheet. Reserve pan for step 5.
3. Cut broccoli into bite-size pieces if necessary. Toss with a drizzle of olive oil and a pinch of salt and pepper. Place on opposite side of baking sheet from 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 reserved pan over medium heat. Add minced garlic and thyme; cook until fragrant, 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 tablespoon butter (2 tablespoons for 4 servings) until melted. Season with salt and pepper. If sauce seems too thick, stir in a splash of water.
6. Divide pork, broccoli and potatoes between plates. Drizzle pork with sauce and serve.

Recipe Tips

FAQ

Can I use pork loin instead of tenderloin?

Yes, but cooking time may vary. Pork loin is thicker and may need a few extra minutes in the oven. Use a meat thermometer to ensure it reaches 145°F.

Can I substitute fresh thyme for dried?

Absolutely. Use about 1 tablespoon of fresh thyme leaves in place of 1 teaspoon dried. Add it with the garlic for best flavor.

What can I use instead of chicken stock concentrate?

You can use ½ cup of low-sodium chicken broth and reduce the water accordingly. Simmer until the sauce thickens.