Nutrition balance score
Good
Glycemic Index
57
Moderate
Glycemic Load
24
High
Nutrition per serving
Calories536.9 kcal (27%)
Total Fat24.5 g (35%)
Carbs41.3 g (16%)
Sugars9.3 g (10%)
Protein40.8 g (82%)
Sodium1889.2 mg (94%)
Fiber6.3 g (23%)
% Daily Values based on a 2,000 calorie diet
Ingredients
2 servings
Instructions
Preheat oven to 450 F
Step 1
Adjust racks to top & middle positions. Toss potatoes on baking sheet with drizzle of oil, salt, & pepper. • Roast (20-25 min.) on top rack, tossing halfway through, until lightly browned & tender.
Step 2
While potatoes roast, pat pork dry with paper towels; season all over with salt & pepper. • Heat drizzle of oil in lg. pan over med. Add pork; sear (4-8 min.), turning occasionally, until browned all over. • Once pork is browned, transfer to one side of second baking sheet.
Step 3
Once pork is done, transfer to a cutting board to rest. Thinly slice crosswise. • Toss broccoli with drizzle of olive oil, pinch of salt & pepper on opposite side of baking sheet from pork.
Step 4
Transfer sheet with pork & broccoli to middle rack. Roast (12-15 min.) until pork is cooked through & broccoli is tender.
Step 5
Heat drizzle of oil (in pan used for pork) over med. Add minced garlic & thyme; cook (30 sec.) until fragrant. • Stir in stock concentrates, honey, & ¼ cup water. Simmer (2-3 min.), scraping up any browned bits from bottom of pan, until sauce has reduced & thickened. • Stir in butter until melted. Season with salt & pepper. (If sauce seems too thick, stir in splash or two of water.)
Step 6
Divide pork, broccoli, & potatoes between plates; drizzle pork with sauce.
Notes
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