Honey Thyme Pork Tenderloin
with Roasted Sweet Potatoes & Brussels Sprouts
- 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 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).
Ingredients
8 ounce
Brussels Sprouts
2 unit
Chicken Stock Concentrate
2 unit
Sweet Potato
1 teaspoon
Dried Thyme
12 ounce
Pork Tenderloin
2 teaspoon
Honey
1 clove
Garlic
Not included in your delivery
teaspoon (tsp)
Salt
4 teaspoon (tsp)
Cooking Oil
1 tablespoon (tbsp)
Butter
(Contains: Milk)
teaspoon (tsp)
Black Pepper
Nutrition Values
Utensils
Cooking Steps
• 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.
Customer reviews
Review summary
Updated on Dec 2025- Flavor: Many loved the honey thyme sauce, calling it delicious and a new favorite; some found it too sweet or overwhelming.
- Ease of prep: Instructions were easy to follow for most, though some found timing tricky with vegetables finishing before the pork.
- Suggestions: Consider reducing thyme in sauce; roast Brussels sprouts separately or add balsamic for better flavor 🍲.
- Leftovers: Several mentioned the dish tasted even better the next day, making it great for meal prep.
- Texture: Customers praised the tender, juicy pork, while some found Brussels sprouts tough or dry when roasted.
Reviews from our home cooks
The pork tenderloin was juicy and tasty. The sauce was our favorite so far. I LOVED the fact that the Brussels sprouts were all the same size and they cooked very well in my air fryer-tasting as good or better than if roasted. To change it up, we mashed the sweet potatoes after cutting them up in small cubes and boiling. I added 1-2 tablespoons of butter, 1 teaspoon of cinnamon and some light brown sugar. With the honey in the pork sauce it was a 100% win.
This dish could be my all-time favorite (so far). The sweet potato, brussel sprouts, honey and thyme marriage of flavors made the pork tenderloin the super star of this meal. Every bite of each ingredient was a beautiful experience.
The honey thyme sauce was very tasty and a little different from any other sauce I have served with pork. I am not a bog fan of roasted Brussels Sprouts and boiled them instead. Probably not as healthy but more enjoyable for me.
Easy preparation. The sauce really brought out the best of the tenderloin. The sweet potatoes were soft and flavorful and the Brussels sprouts were crunchy and delicious. Both kids went on and on about how good they were, after making faces and gagging at the first sight of the Brussels sprouts. Definitely a do-over!
This was really good, but the thyme was whole instead of ground, and it took a long time to get soft. We added extra veggie broth for the sauce, as it didn't make very much. I let the sauce simmer over low heat while the pork was cooking and resting. We gave the brussels sprouts to a friend, as we don't like them, but there was not an option to change out the vegetable. I also boiled the sweet potatoes first, and then roasted them for softer consistency.
The brussels sprouts were moldy and we threw away about half of them. The sauce was good but only because I didn't add the amount of thyme the recipe called for. I measured how much was actually in the packet and it was a full two teaspoons. Much more than the recipe called for. Also, the timing of the recipe is wrong. If you follow the times on the directions, the pork is done way after the potatoes and brussels sprouts, leaving them to need to be reheated.
The pork was very tender and a nice sauce topping. My husband is not a big sweet potato fan so I actually did mashed potatoes with this and still roasted the sweet pots and brussels. Lots of veggies left over for the next day because of the addition. Yum
The pork tenderloin turned out good and the sauce was tasty. Sweet potatoes with brussel sprouts were very filling and easy to roast in the oven.
I cooked my sweet potatoes and brussels sprouts differently. The pork was very good and it was good to have it in a smaller portion that a full pork tenderloin!
The pork was tender and the sauce was excellent. We enjoyed roasted sweet potato, especially because we are used to boil-and-mash. Sprouts were a little underdone so I popped them in the microwave.
