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Honey-Thyme Pork Tenderloin

Honey-Thyme Pork Tenderloin

with Roasted Potatoes and Broccoli

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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 week night plate.

Calorie Smart (650kcal or less) is based on a per serving calculation of the recipe's kilocalorie amount

Tags:Calorie Smart (650kcal or less)
Allergens:Mustard/Moutarde

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time35 minutes
Cooking difficultyMedium
Ingredients
serving amount
2
4
Ingredientsarrow down iconarrow down icon
serving amount
2
4

340 g

Pork Tenderloin

300 g

Yellow Potato

227 g

Broccoli, florets

3 g

Garlic

7 g

Thyme

1 unit

Chicken Broth Concentrate

1 tbsp

Honey

½ tbsp

Dijon Mustard

(ContainsMustard/Moutarde)

Not included in your delivery

2 tbsp

Oil*

¼ tsp

Salt and Pepper*

Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)2134 kJ
Calories510 kcal
Fat17 g
Saturated Fat3 g
Carbohydrate46 g
Sugar4 g
Dietary Fiber6 g
Protein45 g
Cholesterol95 mg
Sodium730 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.
Utensils
Utensilsarrow down iconarrow down icon
Baking Sheet
Measuring Spoons
Paper Towel
Large Non-Stick Pan
Measuring Cups
Instructionsarrow up iconarrow up icon
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1

Before starting, preheat the oven to 450°F. Wash and dry all produce.

Cut potatoes into 1/2-inch pieces. Strip thyme leaves from stem. 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. Roast in the middle of the oven, flipping halfway through, until golden-brown, 25-28 min. (NOTE: For 4 ppl, use 2 baking sheets, with 1 tbsp oil per sheet. Roast in the middle and bottom of the oven, rotating sheets halfway through.)

2

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.

3

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.

4

Toss broccoli with 1 tsp oil (dbl for 4ppl) 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.**

5

Heat the same pan (from step 3) over medium heat. 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.

6

Thinly slice pork. Divide pork, potatoes and broccoli between plates. Drizzle honey-thyme sauce over pork.