When you need a weeknight dinner that tastes like takeout but cleans up like a dream, this one-pan honey garlic pork with roasted broccoli delivers. You get tender, caramelized pork bites, crisp-edged broccoli, and a glossy honey-garlic sauce that clings to everything—no extra pots required.
Why you’ll love this one-pan dinner
- Big flavor, minimal dishes: Everything roasts together on one sheet pan.
- Fast: Most of the work is hands-off while the oven does its thing.
- Balanced: Sweet, savory, garlicky pork plus a full tray of veggies.
- Meal-prep friendly: Reheats well for lunches without getting soggy.
Ingredients you’ll need
- Pork: Pork tenderloin (lean and quick-cooking) cut into 1-inch pieces. (Pork loin works too—just watch cook time.)
- Broccoli: Fresh florets, cut medium so they roast (not steam).
- Honey: For that sticky glaze and caramelized edges.
- Soy sauce: Adds salty depth; use low-sodium if preferred.
- Garlic: Freshly minced for best punch.
- Rice vinegar or apple cider vinegar: Brightens and balances the honey.
- Sesame oil (optional): A tiny drizzle adds toasted flavor.
- Cornstarch (optional): Helps the sauce cling and gloss up.
- Olive oil: For roasting broccoli and preventing sticking.
- Salt, black pepper, red pepper flakes (optional): Seasoning and a little heat.
How to make One-Pan Honey Garlic Pork with Roasted Broccoli
1) Heat the oven and prep the pan. Preheat to 425°F. Line a rimmed sheet pan with parchment for easy cleanup, or lightly oil the pan.
2) Mix the honey garlic sauce. In a bowl, whisk honey, soy sauce, vinegar, garlic, and (if using) a drizzle of sesame oil and a pinch of red pepper flakes. If you like a thicker glaze, whisk in a little cornstarch.
3) Season and sauce the pork. Toss pork pieces with a couple tablespoons of sauce plus a pinch of salt and pepper.
4) Roast the broccoli. Toss broccoli with olive oil, salt, and pepper. Spread it on one side of the sheet pan in an even layer so it roasts and browns.
5) Add pork and roast. Place pork on the other side of the sheet pan, keeping pieces spaced out for browning. Roast 12–15 minutes, then stir/flip both pork and broccoli once for even color.
6) Glaze and finish. Drizzle remaining sauce over the pork (and a little over broccoli if you like). Return to oven 3–5 minutes, just until the sauce turns glossy and the pork is cooked through (aim for 145°F in the thickest pieces). Let rest 2–3 minutes before serving.
Pro tips for the best sticky glaze and tender pork
- Cut evenly: 1-inch pork pieces cook fast and brown well. Smaller pieces can overcook before the sauce caramelizes.
- Don’t crowd the pan: Space = browning. If your sheet pan is small, use two pans.
- Watch the sugar: Honey can burn at high heat. Add the final sauce drizzle near the end so it caramelizes without scorching.
- Broccoli size matters: Medium florets roast better than tiny bits, which can char quickly.
- Want extra sauce? Double the sauce and warm half in a small saucepan to drizzle at the table.
Easy variations
- Swap the veggie: Green beans, Brussels sprouts (halved), or asparagus all work; adjust cook time as needed.
- Make it spicier: Add sriracha, chili garlic sauce, or extra red pepper flakes.
- Different protein: Chicken thighs (boneless) are great; just cook to 165°F and give them a few extra minutes.
- Gluten-free: Use tamari or certified gluten-free soy sauce.
What to serve with honey garlic pork
- Steamed jasmine rice or brown rice
- Garlic butter noodles
- Quinoa for a higher-protein base
- Cauliflower rice for a lighter option
- Extra sesame seeds and sliced green onions on top (optional but delicious)
Storage and reheating
- Refrigerate: Store leftovers in an airtight container up to 4 days.
- Reheat: Microwave in short bursts or warm in a skillet with a splash of water to loosen the glaze.
- Freeze: Pork freezes well up to 2 months; broccoli is best fresh but can be frozen if needed.
One-Pan Honey Garlic Pork with Roasted Broccoli (Recipe)
Ingredients
- 1 1/4 lb pork tenderloin, cut into 1-inch pieces
- 4 cups broccoli florets (about 1 large head)
- 2 tbsp olive oil
- 1/3 cup honey
- 1/4 cup soy sauce (low-sodium preferred)
- 1 tbsp rice vinegar (or apple cider vinegar)
- 4 cloves garlic, minced
- 1 tsp sesame oil (optional)
- 1 tsp cornstarch (optional, for thicker glaze)
- 1/2 tsp kosher salt, plus more to taste
- 1/2 tsp black pepper
- Pinch red pepper flakes (optional)
Instructions
- Preheat oven to 425°F. Line a rimmed sheet pan with parchment or lightly oil it.
- In a bowl, whisk honey, soy sauce, vinegar, garlic, sesame oil (if using), red pepper flakes (if using), and cornstarch (if using).
- Toss pork with 2–3 tablespoons of the sauce, plus a pinch of salt and pepper.
- Toss broccoli with olive oil, salt, and pepper. Spread broccoli on one side of the sheet pan.
- Add pork to the other side in a single layer. Roast 12–15 minutes, then stir/flip pork and broccoli once.
- Drizzle remaining sauce over pork (and broccoli if desired). Roast 3–5 minutes more, until pork reaches 145°F and sauce is glossy.
- Rest 2–3 minutes. Serve over rice or noodles; garnish with sesame seeds or sliced green onions if you like.
Notes
- Pork temperature: Pull at 145°F and rest briefly for juicy bites.
- Pan size: Use a large sheet pan so everything roasts instead of steaming.
- Sauce thickness: Cornstarch is optional; it helps the glaze cling, especially if you like extra sauce.
