🍯 Honey Glazed Tenderloin & Brussels Sprouts (Cast Iron Skillet)

🍯 Honey Glazed Tenderloin & Brussels Sprouts (Cast Iron Skillet)

If you’ve ever stood in front of your freezer thinking, “What am I even making tonight?” — this is your answer.

This honey glazed cast-iron skillet meal isn’t about following a rigid recipe. It’s about having a go-to method that works with what you already have—whether that’s chicken, pork… or even beef.

Same pan. Same simple ingredients. Totally different meals depending on what you pull out to thaw.

Brussels sprouts can be substituted with asparagus, sweet potato or butternut squash, broccoli, kale, or cabbage.

Ingredients

• 2 chicken breasts/4 thighs or 1 pork tenderloin

• 1 lb Brussels sprouts, trimmed & halved

• 2–3 tbsp olive oil or avocado oil

• Salt & black pepper

Your glaze:

• ¼ cup honey

• 3 tbsp coconut aminos (swapped for Soy sauce)

• 3 cloves garlic, minced

• 1 tbsp lemon juice

🔥 Instructions

1. Brown the Brussels sprouts FIRST

• Heat cast-iron skillet over medium-high heat

• Add oil

• Place Brussels sprouts cut-side down

• Cook undisturbed 4–5 minutes until deep golden

• Stir and cook another 2–3 minutes

• Remove and set aside

2. Sear your chicken or pork

• In the same skillet, add a little more oil if needed

• Season meat with salt & pepper

• Sear 4–5 minutes per side until nicely browned

3. Build the glaze right in the skillet

• Lower heat to medium

• Add:

  • honey

  • coconut aminos

  • garlic

  • lemon juice

• Stir and let it bubble 1–2 minutes

4. Add Brussels sprouts back

• Return sprouts to the skillet

• Toss lightly in the glaze and nestle around the meat

5. Cover & finish (your method)

• Reduce heat to medium-low

• Cover with a lid

• Cook 10–15 minutes, until:

  • Chicken reaches 165°F, or

  • Pork reaches 145°F (then let rest a few minutes)

6. Final touch (optional but 🔥)

• Remove lid

• Let sauce simmer 1–2 minutes to thicken

• Spoon glaze over everything before serving

Pro tips

• If the glaze gets too thick, add a splash of water or broth

• If it’s too thin, just uncover and simmer a bit longer

• Want a little crisp at the end? Take the lid off and let things sizzle for a minute