Serves 2
193 min
Honey-Thyme Roasted Pork Loin
Recipe GLPR671c06599084e5
A elegant yet simple roasted pork tenderloin glazed with floral honey and fresh thyme. The meat is seared to develop a golden crust, then roasted until perfectly tender, finished with a silky pan sauce that captures all the savory and sweet flavors.
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Ingredients
1 1/4-pound pork tenderloin
Kosher salt
Freshly cracked black pepper
2 tablespoons olive oil
3 tablespoons fresh thyme
1/4 cup thyme or lavender honey
1 tablespoon unsalted butter, room temperature
1/4 cup low-sodium organic chicken stock
Directions
Remove the pork tenderloin from the refrigerator and let it rest at room temperature for about 15 minutes. Pat it completely dry with paper towels, then season all sides generously with kosher salt and freshly cracked black pepper.
Preheat your oven to 400°F (200°C).
Heat the olive oil in a large oven-safe skillet over medium-high heat until shimmering. Once hot, carefully place the seasoned pork tenderloin in the pan and sear for 2-3 minutes on each side until a deep golden-brown crust forms.
Brush the seared pork with half of the honey, coating all sides evenly. Scatter the fresh thyme sprigs around the meat in the skillet.
Transfer the skillet to the preheated oven and roast for 18-22 minutes, until the internal temperature of the pork reaches 165°F (63°C) when measured at the thickest part. Brush the remaining honey over the pork halfway through cooking.
Remove the skillet from the oven and transfer the pork to a cutting board. Let it rest for 5 minutes while you prepare the sauce.
Place the skillet with the drippings over medium heat on the stovetop. Add the chicken stock and scrape up any browned bits from the bottom of the pan with a wooden spoon. Simmer for 2-3 minutes until slightly reduced.
Remove the pan from heat and whisk in the softened butter until it melts into the sauce, creating a silky consistency. Taste and adjust seasoning if needed with additional salt and pepper.
Slice the rested pork tenderloin into thick slices and arrange on serving plates. Pour the honey-thyme pan sauce over the top and serve immediately.
