Honey Garlic Glazed Pork Bites

For the Pork

• 1¼–1½ lb boneless pork loin, cut into 1” cubes

• 1 tsp kosher salt, ½ tsp pepper

• 2 tbsp flour for dredging

• 2 tbsp extra-virgin olive oil

For the Honey Garlic Sauce

• 1 tsp tomato paste

• 6 cloves garlic

• 1 tbsp Worcestershire sauce

• ½ cup chicken broth

• 1 cup beef broth, divided

• 1 tsp lemon juice

• 1 tsp Dijon mustard

• 5–6 sliced mushrooms

• ¼ cup honey

• 3 tbsp butter

• 2 tbsp flour

• 2 additional tbsp butter for brushing

• 2 tbsp finely chopped parsley

• 1 tbsp fresh basil

• Salt and additional pepper to taste

1. Prepare the Pork

Remove the pork from the refrigerator and let it rest at room temperature for 20 to 30 minutes. This helps the pork cook more evenly and develop better color.

Pat the pork dry and season it with kosher salt and black pepper.

Immediately before cooking, sprinkle the pork lightly with flour and toss until the pieces are barely coated. Do not add the flour too early, or the coating may become gummy.

2. Brown the Pork

Heat the olive oil in a large stainless-steel skillet over high heat until the oil begins to shimmer.

Reduce the heat to medium and add half of the pork in a single layer. Do not crowd the pan.

Cook the pork for approximately 3 to 5 minutes, turning as needed, until it develops a deep golden-brown crust. The pork does not need to be completely cooked through at this point.

Transfer the browned pork to a plate and repeat with the remaining pork. Add a little more oil if the pan becomes dry.

Remove the second batch of pork and set it aside with the first batch.

3. Build the First Layer of the Sauce

Reduce the heat to medium-low.

Add the tomato paste to the skillet and cook for about 30 seconds, stirring it into the browned bits on the bottom of the pan.

Add the minced garlic and Worcestershire sauce. Cook for another 30 seconds, stirring constantly so the garlic does not burn.

4. Deglaze the Pan

Pour in the chicken stock and ½ cup of the beef stock.

Use a wooden spoon or whisk to scrape the browned bits from the bottom of the skillet. These browned bits contain a great deal of flavor.

Stir in the lemon juice and Dijon mustard.

Bring the liquid to a gentle boil.

5. Add the Mushrooms and Honey

Add the sliced mushrooms directly to the sauce. Allow them to simmer in the liquid so they become tender and absorb the flavor of the sauce.

Stir in the honey and reduce the heat to low.

6. Thicken the Sauce

Add 3 tablespoons of unsalted butter and stir until melted.

Slowly sprinkle in the 2 tablespoons of flour while whisking constantly. Continue stirring until the flour is fully incorporated and no lumps remain.

Gradually add the remaining ½ cup of beef stock.

Let the sauce simmer gently for 2 to 3 minutes, stirring frequently, so the flour cooks and the sauce begins to thicken.

7. Finish Cooking the Pork

Return the browned pork and any accumulated juices to the skillet.

Stir until every piece is coated with the sauce.

Cover loosely and simmer over low heat for 15 to 18 minutes, stirring occasionally, until the pork is tender and cooked through.

The sauce should be thick enough to coat the back of a spoon. Add a small splash of stock if it becomes too thick.

Taste and adjust the salt and pepper as needed.

8. Finish with Butter and Fresh Herbs

Turn off the heat completely.

Add the remaining 2 tablespoons of unsalted butter and stir gently until melted.

Adding the butter after the heat is turned off gives the sauce a smoother texture, richer flavor, and attractive shine.

Stir in the fresh parsley and basil.

Serve immediately.