Honey-Glazed Pork Tenderloin
with Roasted Potatoes and Broccoli
A honey glaze may sound like something that goes with dessert, but mild-tasting pork loves a sweet sauce too, especially one that has a few savory elements in it for contrast. In this recipe, you’ll be folding an extra-large drizzle of honey into a rich, savory pan sauce, then spooning it onto pork tenderloin (and the roasted sweet potatoes and green beans, if you like).
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
12 ounce
Yukon Gold Potatoes
12 ounce
Pork Tenderloin
2 clove
Garlic
8 ounce
Broccoli Florets
1 teaspoon
Dried Thyme
2 unit
Chicken Stock Concentrate
1 tablespoon
Honey
Not included in your delivery
1 tablespoon
Vegetable Oil
1 tablespoon
Butter
(Contains Milk)
Salt
Pepper
1 teaspoon
Olive Oil
Nutrition Values
Utensils
Instructions
Adjust racks to top and middle positions and preheat oven to 450 degrees. Wash and dry all 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 through, until lightly browned and tender, 20-25 minutes.
Meanwhile, 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. While pork cooks, mince 1 clove garlic (2 cloves for 4 servings). Once browned, transfer pork to one side of a second baking sheet.
Toss broccoli with a drizzle of olive oil and a pinch of salt and pepper on opposite side of baking sheet from pork.
Transfer pork and broccoli to middle rack; roast until pork is cooked through and broccoli is tender, 10-12 minutes for pork and 12-15 minutes for broccoli. Once pork is done, transfer to a cutting board to rest while broccoli finishes. Thinly slice pork crosswise.
Heat a drizzle of oil in pan used for pork over medium heat. Add 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 from bottom of pan, until reduced by half, 3-4 minutes. Stir in 1 TBSP butter (2 TBSP for 4) until melted. Season with salt and pepper. TIP: If glaze seems too thick, stir in a splash or two of water.
Divide pork, broccoli, and potatoes between plates. Drizzle pork with glaze and serve.
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