This cal-smart supper is full of flavour, not richness! Honey and thyme make a hearty glaze for tender pork. Easy roasted potatoes and broccoli complete this ideal weeknight plate.
Calorie Smart is based on a per serving calculation of the recipe's kilocalorie amount
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Chicken Broth Concentrate
Before starting, preheat the oven to 450°F. Wash and dry all produce. Cut potatoes into 1/2-inch pieces. Strip thyme leaves from stems. Add potatoes, half the thyme and 1 tbsp oil to a baking sheet. Season with salt and pepper, then toss to coat. Arrange evenly into a single layer. (NOTE: For 4 ppl, use 2 baking sheets, with 1 tbsp oil per sheet.) Roast in the middle of the oven, flipping halfway through, until golden-brown, 25-28 min. (NOTE: For 4 ppl, roast in the middle and bottom of the oven, rotating sheets halfway through.)
While potatoes roast, cut broccoli into bite-sized pieces. Peel, then mince or grate garlic. Cut pork into two equal pieces (four pieces for 4 ppl). Pat dry with paper towels, then season with salt and pepper.
Heat a large non-stick pan over medium-high heat. When hot, add 1 tsp oil (dbl for 4 ppl), then pork. Sear, turning occasionally, until golden-brown, 4-6 min. Remove pan from heat. Transfer pork to one side of another baking sheet. Set aside.
Toss broccoli with 1 tsp oil (dbl for 4 ppl) on the other side of the baking sheet with pork. Season with salt and pepper. Roast pork and broccoli in the top of the oven until broccoli is tender and pork is cooked through, 14-16 min.
Heat the same pan (from step 3) over medium. When hot, add 1 tsp oil (dbl for 4 ppl), then garlic and remaining thyme. Cook, stirring often, until fragrant, 30 sec. Stir in 1/4 cup water (dbl for 4 ppl), honey, broth concentrate and Dijon. Cook, stirring often, until sauce thickens slightly, 2-3 min. Season with pepper.
Thinly slice pork. Divide pork, potatoes and broccoli between plates. Drizzle honey-thyme sauce over pork.