Honey Thyme Pork Tenderloin
with Roasted Potatoes & 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).
The quantities provided above are averages only.
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
1 clove
Garlic
8 ounce
Broccoli Florets
1 teaspoon
Dried Thyme
2 unit
Chicken Stock Concentrate
2 teaspoon
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, peel and mince half the garlic (mince all for 4 servings). Once browned, transfer pork to one side of a second baking sheet.
Cut broccoli florets into bite-size pieces, if necessary. Toss with a drizzle of olive oil and a pinch of salt and pepper on opposite side of baking sheet from pork.
Transfer sheet with pork and broccoli to middle rack. Roast until pork is cooked through and broccoli is tender, 12-15 minutes. Once pork is done, transfer to a cutting board to rest. Thinly slice crosswise.
Heat a drizzle of oil in pan used for pork over medium heat. Add minced garlic and thyme; cook until fragrant, 30 seconds. Stir in stock concentrates, honey, and ¼ cup water (⅓ cup for 4 servings). Simmer, scraping up any browned bits from bottom of pan, until sauce has reduced and thickened, 2-3 minutes. Stir in 1 TBSP butter (2 TBSP for 4) until melted. Season with salt and pepper. TIP: If sauce seems too thick, stir in a splash or two of water.
Divide pork, broccoli, and potatoes between plates. Drizzle pork with sauce and serve.
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