Thyme Mustard Sauce Recipes

ROAST PORK LOIN WITH THYME-HONEY MUSTARD SAUCE

Steps:

• Place roast in a large resealable plastic bag. In a small bowl, whisk stock, honey, pineapple juice, oil, thyme and mustard until blended; add to pork. Seal bag and turn to coat; refrigerate 1-2 hours., Preheat oven to 375°. Transfer roast to a greased 13x9-in. baking dish; pour remaining marinade over top. Sprinkle roast with 1/2 teaspoon each salt and pepper., Bake 60-70 minutes or until a thermometer reads 145°. Remove roast from baking dish; tent with foil. Let stand 10 minutes before slicing., Meanwhile, transfer juices from baking dish to a small saucepan. Bring to a boil; cook 8-10 minutes or until liquid is reduced by half, stirring occasionally. Spoon over roast; sprinkle with sea salt.

PAN-SEARED LAMB CHOPS WITH MUSTARD-THYME SAUCE

Steps:

• Combine olive oil, lemon juice, thyme, blacked cracked pepper, sea salt, minced garlic in a medium bowl. Mix.
• Arrange lamb chops on a large plate. Pour the marinade over the lamb chops. Make sure the lamb chops are covered with the marinade from all sides.
• Let the lamb chops sit at room temperature in this marinade for 30 minutes.
• Heat 1 tablespoon of olive oil on medium heat in a large skillet until hot. Add lamb chops.
• Cook on medium-high heat about 4 minutes on one side. Then 4 minutes on medium heat on another side.
• Remove the lamb chops from the skillet.
• Add wine to the same skillet and bring to boil.
• Add mustard, fresh thyme, and minced garlic.
• Bring to boil and reduce the sauce, until it thickens. It should take a couple of minutes.
• Add back the pan-seared lamb chops.
• Simmer on low-medium heat to heat them through.
• Season the sauce with salt and cracked black pepper, if needed.
• Note: Make sure the lamb chops are cooked to medium. If not, cook them in the sauce, covered with the lid, for a couple of minutes. Then, remove from heat, and allow the lamb chops rest, covered until they are cooked through.
• To serve, spoon the sauce over lamb chops and sprinkle more fresh thyme on top.

THYME MUSTARD SAUCE

Steps:

• Combine all ingredients in a small bowl.
• Just before serving, warm the mixture in a microwave until it simmers, or place it in the top of a double boiler and bring to a low boil.

PORK CHOPS WITH CREAMY MUSTARD THYME SAUCE

Steps:

• 1. Preheat oven to 375 degrees.
• 2. Melt 2 T butter in an oven-proof skillet over medium heat. Add mushrooms and saute until soft and lightly browned, about 6 minutes. Remove from pan and set aside.
• 3. Melt remaining butter in the same skillet over low heat. Add shallot and saute gently until soft, about 8-10 minutes. Remove from pan and set aside.
• 4. Season pork chops with salt and pepper. Heat the same skillet over medium-high heat and sear pork chops on one side, about 2 minutes. Turn and sear the other side, roughly the same time. Remove from heat and set aside.
• 5. Return the same skillet to medium heat. Deglaze the pan with chicken broth, scraping bits from the bottom. Whisk in cream, thyme leaves, mustard and worschestershire. Simmer until well incorporated and slightly thickened, about 5 minutes. Stir in mushrooms and shallots. Return pork chops and juices to the pan. Spoon the sauce over the chops and turn off the burner.
• 6. Place the skillet in the preheated oven and finish for 20-35 minutes, depending on the thickness of the pork.

STICKY THYME & MUSTARD BACON CHOPS

Steps:

• Season the bacon chops with pepper (no need to add extra salt). Heat the oil in a non-stick frying pan, then sizzle and brown the chops over a medium heat for 5 mins, turning once. Lift onto a plate.
• Add the butter to the pan. Once it looks foamy, stir in the onion and thyme, and fry very gently for 15 mins until the onion is soft and golden. Stir in the marmalade, mustard and stock, then simmer for 2 mins until it starts to thicken to a sauce. Add the chops back to the pan, simmer for 3 mins more, then serve.

GRILLED VEGETABLES WITH LEMON, THYME AND MUSTARD BASTING SAUCE

Steps:

• Combine all ingredients in heavy medium saucepan. Whisk over medium heat until butter melts and sauce is well blended. Season to taste with salt and pepper. (Can be made 3 hours ahead. Cool. Whisk over low heat to rewarm before using.)
• Arrange corn pieces, eggplant rounds and onion wedges in single layer on large baking sheet. arrange bell pepper strips, zucchini spears, asparagus spears and carrot slices in single layer on another large baking sheet. Transfer 1/2 cup sauce to small saucepan and reserve for dipping. Brush both sides of vegetables lightly with some of remaining basting sauce.
• Prepare barbecue (medium-high heat). Grill Corn, eggplant and onion until tender and lightly charred, brushing occasionally with basting sauce and turning with tongs, about 6 minutes. Transfer vegetables to small platter as vegetables finish grilling. Tent with foil to keep warm.
• Grill bell peppers, zucchini, asparagus and carrot until tender and lightly charred, brushing occasionally with basting sauce and turning with tongs, about 6 minutes. Transfer vegetables to same platter, arranging alongside other vegetables. Season all vegetables with salt and pepper. Garnish with fresh herb sprigs and lemon.
• Place pan with reserved 1/2 cup sauce over low heat or at edge of barbecue and whisk sauce until warmed through. Transfer to small bowl. Serve vegetables, passing warm dipping sauce separately.

ROASTED CHICKEN THIGHS WITH MUSTARD-THYME SAUCE

Steps:

• Preheat oven to 425°.
• Heat a large nonstick skillet over medium-high heat. Add oil to pan; swirl to coat. Sprinkle chicken with 1/4 teaspoon salt and 1/4 teaspoon pepper. Add chicken to pan; cook 4 minutes on each side or until lightly browned. Remove chicken from pan; place in an 11 x 7?inch glass or ceramic baking dish. Bake at 425° for 16 minutes or until a thermometer registers 165°. Remove chicken from dish; reserve drippings.
• Return skillet to medium-high heat. Add butter; swirl to coat. Add onion and thyme; saute 5 minutes or until tender. Combine 3 tablespoons stock and flour in a small bowl, stirring with a whisk until smooth. Add flour mixture, remaining stock, and reserved drippings to pan, scraping pan to loosen browned bits. Bring to a boil, and cook for 2 minutes or until slightly thickened. Remove from heat, and add mustard, remaining 1/4 teaspoon salt, and 1/4 teaspoon pepper, stirring with a whisk. Serve sauce with chicken.

THYME/MUSTARD PORK ROAST

Steps:

• Preheat oven to 350 degrees F.
• In a small container thoroughly mix thyme, mustard, celery seed & garlic powder. [NOTE: I usually just rub the thyme between my thumb & index finger to crush some of the leaves.].
• Rinse the roast & pat it dry with paper towels.
• Rub herb mixture over the roast [OR roll the roast in it].
• Place fat side up on a rack in a shallow roasting pan.
• Roast, uncovered about 3 1/4 hours.
• About 30 minutes before end of roasting time, insert meat thermometer with tip in center of largest muscle of roast.
• Roast should be ready to remove from oven when internal temperature reaches 165 degrees F.
• Cover with tent of foil, then let stand 10-15 minutes before carving, during which time internal temperature SHOULD reach 170 degrees F.