Honey and Thyme Roasted Pork Loin

Doused in a honey-butter-thyme glaze, and roasted until the honey bubbles up, this is the easiest and best way to cook pork.

By
Kerry Saretsky
a photograph of Kerry Seretsky, a contributing writer at Serious Eats.
Kerry Saretsky

Kerry Saretsky interned at Serious Eats in 2008, and wrote the French in a Flash recipe column. She also writes her own blog on modernized French cuisine called French Revolution Food.

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Updated January 19, 2024
Closeup of honey-thyme roasted pork loin, served on a plate with a garnish of thyme sprigs.

Serious Eats / Kerry Saretsky

Why It Works

  • Coating the pork in honey and thyme before roasting helps to create a beautiful glaze.
  • Deglazing the pan with chicken stock yields an easy, delicious pan sauce.

Pork loin, lean, tender, and juicy, is doused in a honey-butter-thyme glaze, and then roasted until the honey bubbles up and sticks in a sweet-savory layer on the outside of the pork. Served with an earthy and easy pan sauce, this is the easiest and best way to cook pork.

December 2011

Recipe Details

Honey and Thyme Roasted Pork Loin Recipe

Prep 5 mins
Cook 25 mins
Active 12 mins
Resting Time 25 mins
Total 55 mins
Serves 2 to 3 servings

Ingredients

  • 1 1/4 pounds 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

  1. Preheat oven to 375°F (190°C). Take the pork out of the fridge 15 minutes before you want to use it. Pat it dry with a paper towel, and season the pork liberally on all sides with salt and pepper. Heat olive oil in a skillet over medium-high heat. When the oil shimmers, sear the pork until golden brown on all sides, about 3 minutes per side, or 12 minutes total. Take the pork out of the pan, and add chicken stock. Scrape up all the brown bits from the bottom of the pan, and reserve the sauce.

  2. While the pork is searing, whisk together the thyme, honey, and butter until completely incorporated. Season the mixture with salt and pepper. Carefully rub the mixture all over the outside of the seared pork.

  3. Place the honey-ed pork on a foil-lined rimmed baking sheet that has been lightly oiled. Use a spoon to pour any of the honey mixture that runs off the meat back on top of the pork loin. Pour the chicken stock from the searing pan into the baking sheet. Roast the pork in the oven until the pork reaches an internal temperature of 145°F (63°C). Take the pork out of the oven, tent with foil, and allow to rest for 10 minutes. Slice into medallions, and serve with the pan sauce and a few extra sprigs of fresh thyme.

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Nutrition Facts (per serving)
472Calories
22gFat
11gCarbs
56gProtein
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Nutrition Facts
Servings: 2 to 3
Amount per serving
Calories472
% Daily Value*
Total Fat 22g28%
Saturated Fat 7g33%
Cholesterol 159mg53%
Sodium 584mg25%
Total Carbohydrate 11g4%
Dietary Fiber 1g4%
Total Sugars 8g
Protein 56g
Vitamin C 8mg39%
Calcium 58mg4%
Iron 4mg23%
Potassium 992mg21%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

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