Honey Thyme Pork Tenderloin with Roasted Potatoes and Broccoli

This honey thyme pork tenderloin is a delightful main course that balances sweet and savory flavors. The pork is seared to golden perfection, then roasted until tender, while Yukon Gold potatoes and broccoli florets roast alongside for a complete meal.

A quick pan sauce made with honey, chicken stock, garlic and thyme brings everything together. Drizzle it over the sliced pork and vegetables for an extra layer of richness. This recipe is simple enough for a weeknight yet impressive enough for company.

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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. Preheat the oven to 450°F (230°C) with racks in the top and middle positions. Wash and dry all produce. Dice the Yukon Gold potatoes into ½-inch pieces. On a baking sheet, toss the potatoes with a drizzle of vegetable oil, salt and pepper. Roast on the top rack, tossing halfway through, until lightly browned and tender, 20-25 minutes.
2. Meanwhile, pat the pork tenderloin dry with paper towels and season all over with salt and pepper. Heat a drizzle of vegetable oil in a large skillet over medium heat. Add the pork and sear, turning occasionally, until browned all over, 4-8 minutes. While the pork cooks, mince the garlic. Once browned, transfer the pork to one side of a second baking sheet.
3. Cut the broccoli florets into bite-size pieces if needed. Toss with a drizzle of olive oil and a pinch of salt and pepper. Place the broccoli on the opposite side of the baking sheet from the pork.
4. Transfer the baking sheet with pork and broccoli to the middle rack. Roast until the pork is cooked through (internal temperature of 145°F/63°C) and the broccoli is tender, 12-15 minutes. Transfer the pork to a cutting board and let rest for 5 minutes before slicing thinly crosswise.
5. While the pork rests, heat a drizzle of vegetable oil in the same skillet used for searing over medium heat. Add the minced garlic and dried thyme; cook until fragrant, about 30 seconds. Stir in the chicken stock concentrates, honey and ¼ cup water (½ cup for 4 servings). Simmer, scraping up any browned bits from the bottom of the pan, until the sauce reduces by half, 3-4 minutes. Stir in the butter until melted. Season with salt and pepper. If the sauce seems too thick, add a splash of water.
6. Divide the sliced pork, roasted potatoes and broccoli among plates. Drizzle the pork with the honey thyme 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 1 teaspoon of dried thyme. Add it along with the garlic.

How do I know when the pork tenderloin is done?

The pork is cooked through when an instant-read thermometer inserted into the thickest part reads 145°F (63°C). Let it rest for 5 minutes before slicing.

Can I use a different vegetable instead of broccoli?

Absolutely. Green beans, asparagus or Brussels sprouts would work well. Adjust roasting time as needed.