Honey Thyme Glazed Pork Tenderloin with Roasted Potatoes and Broccoli

This honey thyme glazed pork tenderloin is the perfect balance of sweet and savory. The mild flavor of pork pairs beautifully with a rich honey pan sauce, accented by aromatic thyme and garlic. Served alongside crispy roasted potatoes and tender broccoli, this meal comes together quickly on a single sheet pan for easy cleanup.

Whether you’re cooking for a family dinner or a special weeknight meal, this recipe delivers restaurant-quality results with minimal fuss. The honey glaze doubles as a sauce for the vegetables, tying the whole dish together.

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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 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 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 (use 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 needed. 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. (Pork is fully cooked when internal temperature reaches 145°F.) Once done, transfer pork to a cutting board and let rest 5 minutes, then thinly slice crosswise.
5. While pork rests, heat a drizzle of oil in the same pan used for searing 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 any browned bits from the pan, until sauce reduces and thickens, 2-3 minutes. Stir in 1 tablespoon butter (2 tablespoons for 4 servings) until melted. Season with salt and pepper. If sauce is too thick, add a splash of water.
6. Divide sliced pork, roasted broccoli and potatoes among plates. Drizzle pork with the honey thyme sauce and serve.

Recipe Tips

FAQ

Can I use fresh thyme instead of dried?

Yes, substitute 1 tablespoon of fresh thyme leaves for the dried thyme. Add it with the garlic.

What can I substitute for chicken stock concentrate?

You can use ½ cup of low-sodium chicken broth and reduce the water accordingly or use 1 bouillon cube dissolved in ¼ cup water.

How do I know when the pork is done?

Use an instant-read thermometer; the pork is fully cooked at an internal temperature of 145°F (63°C). Let it rest for 5 minutes before slicing.