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).
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.
