Honey-Glazed Pork Tenderloin
topBannerName Desktop
topBannerName Tablet
topBannerName Mobile
Honey-Glazed Pork Tenderloin

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).

Tags:
Family Friendly
Allergens:
Milk

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Total Time30 minutes
Prep Time
DifficultyEasy

Ingredients

serving amount

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

sideBannerName

Nutrition Values

/ per serving
Energy (kJ)2301 kJ
Calories550 kcal
Fat23 g
Saturated Fat8 g
Carbohydrate44 g
Sugar10 g
Dietary Fiber7 g
Protein38 g
Cholesterol130 mg
Sodium520 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

Baking Sheet
Paper Towel
Large Pan

Instructions

Roast Potatoes
1

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.

Sear Pork and Prep
2

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
3

Toss broccoli with a drizzle of olive oil and a pinch of salt and pepper on opposite side of baking sheet from pork.

Roast Pork and Broccoli
4

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.

Make Glaze
5

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.

Serve
6

Divide pork, broccoli, and potatoes between plates. Drizzle pork with glaze and serve.