Honey Thyme Pork Filet
with Roasted Potatoes & Broccoli
- Milk
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 stirring an extra-large drizzle of honey into a rich, savory pan sauce, then spooning it onto pork filet (and the roasted potatoes and broccoli served alongside, if you like).
Ingredients
12 ounce
Potatoes
10 ounce
Pork Filet
1 clove
Garlic
8 ounce
Broccoli
1 teaspoon
Dried Thyme
2 unit
Chicken Stock Concentrate
2 teaspoon
Honey
Not included in your delivery
Salt
Pepper
Cooking Oil
Olive Oil
Butter
(Contains: Milk)
Nutrition Values
Utensils
Cooking Steps
• Adjust racks to top and middle positions and preheat oven to 450 degrees. Wash and dry 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.
• While potatoes 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. • Meanwhile, peel and mince half the garlic (all for 4 servings). • Once pork is browned, transfer to one side of a second baking sheet.
• Cut broccoli 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.
Pork is fully cooked when internal temperature reaches 145°.
Customer reviews
Review summary
Updated on Sep 2026- Flavor: The honey-thyme pan sauce was the star of this dish, earning consistent praise for its sweet, savory depth 🍲. Some found the thyme overpowering — using half the packet keeps the balance right — and a few felt the potatoes and broccoli needed extra seasoning on their own.
- Ease of prep: Most found it straightforward and weeknight-friendly; cooking the pork and veggies on separate sheets keeps things organized, though timing the sauce reduction takes a little attention.
- Suggestions: Use butter instead of oil to sear the pork for richer flavor; add garlic and onion powder to the potatoes before roasting to boost their taste. If the sauce seems too thin, simmer it a little longer — adding too much water early can dilute the honey-thyme flavor.
- Leftovers: The dish reheated well and made a satisfying next-day lunch, with one reviewer noting it warmed easily for a second meal.
Reviews from our home cooks
The meat was lean and so tender. The sauce to go on top gave it a lightly sweet flavor and delicious. There was a generous amount of potatoes and broccoli. We are very satisfied and will order this one again.
Pork is always tricky because it can overcook and dry out so quickly, but this one turned out perfectly and the honey thyme sauce was the cherry on top
YUM!! The sauce makes this dish, and love the potatoes and broccoli. Gotta make sure the pork is still moist.
Very good. Pork filets were tender and juicy. Sauce was lovely.
I added garlic and onion powder to the potatoes and broccoli which made it 4 stars from 3
That sauce is fabulous, but only needs a pinch of thyme.
Do not use dried thyme. There is too much thyme in the sauce not to use fresh thyme. It also would be useful to novice chefs to provide a hint for the best way to chop the potatoes into 1/2 cubes. Also, the broccoli cools off very quickly so a hint as to ways to prepare a dish with all elements hot or at least warm.
Pork and pan sauce was tasty, but plain potatoes and broccoli were underwhelming and having two dirty two sheets and a pan wasn't worth it
Good stuff but i needed to use a lot of extra oil to make the roasted potatoes palatable.
Sauce was heavy on thyme, lack luster. Maybe more honey. Broccoli could use a crunch of some kind on it
