Honey Thyme Glazed Pork Tenderloin with Roasted Potatoes and Broccoli

This honey thyme glazed pork tenderloin is a delightful main course that brings together sweet and savory flavors. The pork is seared to perfection, then roasted alongside broccoli and potatoes for a complete meal. A rich pan sauce made with honey, garlic and thyme adds the finishing touch.

Perfect for a weeknight dinner or a special occasion, this recipe is both simple and impressive. The roasted potatoes become crispy on the outside and tender inside, while the broccoli retains a slight crunch. Drizzle the sauce over everything for a truly satisfying dish.

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Ingredients

12 ounce Yukon Gold PotatoesView ingredient guideLike ingredientDislike ingredient

12 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 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. Preheat oven to 450°F. Dice potatoes into ½-inch pieces. Toss on a baking sheet with a drizzle of vegetable oil, salt and pepper. Roast on top rack, tossing halfway, 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 vegetable 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 garlic.
3. Cut broccoli florets into bite-size pieces if needed. Toss with olive oil, salt and pepper on one side of a second baking sheet. Place seared pork on the other side of the same sheet.
4. Transfer sheet with pork and broccoli to middle rack. Roast until pork is cooked through and broccoli is tender, 12-15 minutes. Transfer pork to a cutting board to rest; thinly slice crosswise.
5. Heat a drizzle of vegetable oil in the same pan used for pork over medium heat. Add minced garlic and dried thyme; cook until fragrant, about 30 seconds. Stir in chicken stock concentrates, honey and ¼ cup water (⅓ cup for 4 servings). Simmer, scraping up browned bits, until sauce reduces and thickens, 2-3 minutes. Stir in butter until melted. Season with salt and pepper. If sauce is too thick, add a splash of water.
6. Divide sliced pork, broccoli and roasted potatoes among plates. Drizzle pork with sauce and serve.

Recipe Tips

FAQ

Can I use a different cut of pork?

Pork tenderloin works best for this recipe due to its tenderness and quick cooking time. Pork loin or chops may also work but adjust cooking time accordingly.

Can I substitute the honey?

Yes, you can use maple syrup or agave nectar as a substitute for honey. The flavor will vary slightly.

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.