Honey Thyme Glazed Pork Tenderloin with Roasted Potatoes and Broccoli

This honey-thyme glazed pork tenderloin is a perfect weeknight dinner that feels special. The sweet and savory glaze complements the tender pork beautifully, while the roasted potatoes and broccoli make it a complete meal.

With just a handful of ingredients and straightforward steps, you can have a restaurant-quality dish on the table in no time. The key is searing the pork to lock in flavor, then finishing it in the oven alongside the vegetables.

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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

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 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. 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, mince half the garlic (use all 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. Place pork and broccoli on middle rack. Roast until pork is cooked through and broccoli is tender, 10-12 minutes for pork and 12-15 minutes for broccoli. Transfer pork 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 minced 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, until reduced by half, 3-4 minutes. Stir in 1 tablespoon butter (2 for 4) until melted. Season with salt and pepper. If sauce seems too thick, add a splash 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 tablespoon of fresh thyme leaves for the dried thyme.

How do I know when the pork is cooked through?

Use an instant-read thermometer; the pork should reach an internal temperature of 145°F.

Can I substitute the honey with maple syrup?

Yes, maple syrup makes a good substitute, though the flavor will be slightly different.