Cal Smart Honey-Thyme Pork
with Roasted Potatoes and Broccoli
This calorie-smart supper is full of flavour without the richness. Honey and thyme make a delicious glaze for tender pork, while easy roasted potatoes and broccoli complete this ideal weeknight plate.
Calorie Smart (650kcal or less) is based on a per serving calculation of the recipe's kilocalorie amount.
Ingredients: Pork tenderloin • Yellow potato • Broccoli • Dijon mustard (water, mustard seed, mustard flour, vinegar, salt, white wine, spices, xanthan gum, citric acid, tartaric acid) (mustard) • Honey • Chicken broth concentrate (sugars (maltodextrin, sugar), chicken stock, chicken fat, chicken flavor (chicken broth, salt, flavoring, water, glutamic acid, chicken fat, chicken powder, xanthan gum, organic sunflower oil), salt, yeast extract, xanthan gum, natural flavor) • Thyme • Garlic.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
340 g
Pork Tenderloin
300 g
Yellow Potato
227 g
Broccoli
1 unit(s)
Garlic, cloves
7 g
Thyme
1 unit(s)
Chicken Broth Concentrate
1 tbsp
Dijon Mustard
(Contains: Mustard May contain traces of: Fish, Milk, Sesame, Egg, Wheat, Crustaceans, Soy, Gluten, Sulphites)
1 unit(s)
Honey
Not included in your delivery
0.13 tsp
Salt*
¼ tsp
Pepper*
2 tbsp
Oil*
Nutrition Values
Utensils
Cooking Steps
- Before starting, preheat the oven to 450°F. Wash and dry all produce.
- Remove any brown spots from potatoes, then cut into 1/2-inch pieces. Strip thyme leaves from stems.
- To a parchment-lined baking sheet, add potatoes, half the thyme and 1 tbsp (2 tbsp) oil. Season with salt and pepper, then toss to coat.
- Arrange potatoes in a single layer.
- Roast in the middle of the oven 25-28 min, flipping halfway through, until golden and tender.
- Meanwhile, cut broccoli into bite-sized pieces.
- Peel, then mince or grate garlic.
- To one side of an unlined baking sheet, add broccoli, 1 tbsp (2 tbsp) water and 1 tsp (2 tsp) oil. (TIP: Adding water helps the broccoli steam while it roasts.) Season with salt and pepper, then toss to coat. Set aside.
- Heat a large non-stick pan over medium-high.
- While the pan heats, pat pork dry with paper towels. On a separate cutting board, if applicable cut pork crosswise so you have 2 equal pieces (4 pieces for 4 servings). Season with salt and pepper.
- When the pan is hot, add 1 tsp (2 tsp) oil, then pork. Sear 4-6 min, turning occasionally, until golden.
- Remove the pan from heat. Transfer pork to the other side of the baking sheet with broccoli.
- Roast pork and broccoli in the top of the oven for 10-12 min, until broccoli is tender and pork is cooked through.**
- When pork is almost done, reheat the same pan (from step 3) over medium.
- When hot, add 1 tsp (2 tsp) oil, then garlic and remaining thyme. Cook, stirring often, until fragrant, 30 sec.
- Stir in 1/4 cup (1/2 cup) water, honey, broth concentrate and Dijon. Cook 2-3 min, stirring often, until sauce thickens slightly.
- Season with pepper.
- When pork is done, transfer to a cutting board.
- Thinly slice pork.
- Stir any pork resting juices into sauce.
- Divide pork, potatoes and broccoli between plates.
- Drizzle honey-thyme sauce over pork.
