HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconHoney Thyme Pork Tenderloin
Honey Thyme Pork Tenderloin

Honey Thyme Pork Tenderloin

with Roasted Potatoes & Broccoli

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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 potatoes and broccoli served alongside, if you like).

Tags:Carb SmartCalorie Smart

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

Total Time30 minutes
Prep Time10 minutes
Cooking difficultyMedium
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

12 ounce

Yukon Gold Potatoes

12 ounce

Pork Tenderloin

1 clove


8 ounce

Broccoli Florets

1 teaspoon

Dried Thyme

2 unit

Chicken Stock Concentrate

2 teaspoon


Not included in your delivery

1 tablespoon

Cooking Oil

1 tablespoon



Kosher Salt


1 teaspoon

Olive Oil

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Calories560 kcal
Fat23 g
Saturated Fat8 g
Carbohydrate46 g
Sugar11 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.
Utensilsarrow down iconarrow down icon
Baking Sheet
Paper Towel
Large Pan
Instructionsarrow up iconarrow up icon
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• 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 florets 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 (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, broccoli, and potatoes between plates. Drizzle pork with sauce and serve.