Honey Thyme Pork Tenderloin
with Roasted Sweet Potatoes & Brussels Sprouts
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 Brussels sprouts served alongside, 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
2 unit
Sweet Potatoes
12 ounce
Pork Tenderloin
1 clove
Garlic
8 ounce
Brussels Sprouts
1 teaspoon
Dried Thyme
2 unit
Chicken Stock Concentrate
2 teaspoon
Honey
Not included in your delivery
4 teaspoon
Cooking Oil
1 tablespoon
Butter
(Contains Milk)
Salt
Pepper
Nutrition Values
Utensils
Instructions
• Adjust racks to top and middle positions and preheat oven to 425 degrees. Wash and dry all produce. • Peel and dice sweet potatoes into ½-inch pieces. (TIP: For speedier spud prep, skip the peeling.) Toss on one side of a baking sheet with a drizzle of oil, salt, and pepper. (For 4 servings, spread out across entire sheet.) • Roast on top rack for 5 minutes (you’ll add the Brussels sprouts then).
• Meanwhile, trim and halve Brussels sprouts lengthwise. • Once sweet potatoes have roasted 5 minutes, remove sheet from oven. Carefully toss Brussels sprouts on empty side with a drizzle of oil and a pinch of salt and pepper. (For 4 servings, leave sweet potatoes roasting; toss Brussels sprouts on a second sheet and roast on middle rack.) • Return sheet to oven; roast until veggies are tender, 18-22 minutes.
• While veggies roast, 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 (it’ll finish cooking in the next step). • While pork cooks, peel and mince half the garlic (all the garlic for 4 servings)
• Once pork is browned, transfer to a second baking sheet. (For 4 servings, carefully add pork to sheet with Brussels sprouts.) • Roast on middle rack until cooked through, 12-15 minutes. • Transfer pork 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 (1⁄3 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, Brussels sprouts, and sweet potatoes between plates. Drizzle pork with sauce and serve.
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