Honey-Glazed Pork Tenderloin with Thyme Pan Sauce

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

Juicy pork tenderloin seared and baked, finished with a honey-thyme pan sauce that balances sweetness with earthy herb notes. This pork recipe, ready in about 35 minutes, pairs pork tenderloin, olive oil, salt for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 10 min Cook: 25 min Serves 4 International cuisine 280 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat oven to 400°F. Season 1 lb pork tenderloin evenly with 1 tsp salt and 1/2 tsp black pepper.
  2. Step 2: Heat 1 tbsp olive oil in an oven-safe skillet over medium-high heat. Sear the pork tenderloin on all sides, about 2 minutes per side, until browned.
  3. Step 3: Transfer the skillet with pork to the oven and roast for 15 minutes until the internal temperature reaches 145°F. Remove pork to a plate and tent with foil.
  4. Step 4: Place the skillet back on medium heat and add 2 minced garlic cloves, 3 fresh thyme sprigs, and 2 tbsp honey. Cook for 1 minute until fragrant.
  5. Step 5: Pour in 1/2 cup chicken broth, stirring and scraping the browned bits from the pan, simmering for 3-4 minutes until the sauce reduces slightly.
  6. Step 6: Remove thyme sprigs and whisk in 1 tbsp unsalted butter until sauce is glossy. Slice pork tenderloin and drizzle with the honey-thyme pan sauce before serving.

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