ROAST PORK LOIN WITH THYME-HONEY MUSTARD SAUCE
A thyme, honey and mustard marinade lends special flair to this tender pork loin. My family looks forward to this roast for Christmas dinner. I even had a chef compliment me on it. -Kelly Williams, Forked River, New Jersey
Provided by Taste of Home
Categories Dinner
Time 1h25m
Yield 6 servings.
Number Of Ingredients 10
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.
Nutrition Facts : Calories 366 calories, Fat 16g fat (3g saturated fat), Cholesterol 75mg cholesterol, Sodium 331mg sodium, Carbohydrate 25g carbohydrate (24g sugars, Fiber 0 fiber), Protein 30g protein.
BROILED SALMON WITH HERB MUSTARD GLAZE
Provided by Giada De Laurentiis
Categories main-dish
Time 19m
Yield 6 servings
Number Of Ingredients 11
Steps:
- In a mini food processor, combine garlic, rosemary, thyme, wine, oil, Dijon mustard, and 1 tablespoon of whole-grain mustard. Grind the mustard sauce until combined, about 30 seconds. Transfer to a small bowl. Add remaining 1 tablespoon of whole-grain mustard to the sauce and stir to combine. Set aside mustard sauce.
- Preheat the broiler. Line a heavy rimmed baking sheet with foil. Spray the foil with nonstick spray. Arrange the salmon fillets on the baking sheet and sprinkle them with salt and pepper. Broil for 2 minutes. Spoon the mustard sauce over the fillets. Continue broiling until the fillets are just cooked through and golden brown, about 5 minutes longer.
- Transfer the fillets to plates and serve with lemon wedges.
FOOLPROOF FLAT IRON STEAKS
My special recipe combines balsamic vinegar, olive oil, and spices creating a simple, delicious marinade. My technique yields the most tender and juicy steak.
Provided by Anonymous
Categories Meat and Poultry Recipes Beef Steaks Flat Iron Steak Recipes
Time 1h35m
Yield 4
Number Of Ingredients 9
Steps:
- Place steaks, balsamic vinegar, olive oil, green onions, garlic, soy sauce, thyme, mustard, and black pepper in an extra large resealable plastic bag, squeeze out excess air, and seal the bag. Knead the bag with your hands to distribute ingredients evenly and completely coat the steaks. Marinate in the refrigerator for 1 hour.
- Preheat grill for medium-high heat and lightly oil the grate. Remove steaks from refrigerator and let sit at room temperature for 10 minutes.
- Remove steaks from bag and discard marinade.
- Cook steaks on the preheated grill until they start to firm and are reddish-pink and juicy in the center, 6 to 7 minutes per side. An instant-read thermometer inserted into the center should read 130 degrees F (54 degrees C). Remove steaks to a plate and let rest for 5 minutes before slicing.
Nutrition Facts : Calories 536.7 calories, Carbohydrate 4.2 g, Cholesterol 154.8 mg, Fat 36.4 g, Fiber 0.3 g, Protein 47.3 g, SaturatedFat 11.5 g, Sodium 376.1 mg, Sugar 2.4 g
PORK CHOPS WITH CREAMY MUSTARD THYME SAUCE
These pork chops are one reason to welcome fall! Easy to prepare, yet fabulously delicious, they are a great option on a weeknight. You'll start these on the stove and then finish in the oven.
Provided by Jennifer H
Categories Pork
Time 1h15m
Number Of Ingredients 10
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.
THYME MUSTARD SAUCE
This simple mix is actually very elegant. Use it as a finishing sauce with chicken or pork tenderloin
Provided by Abby Girl
Categories Sauces
Time 10m
Yield 1 cup
Number Of Ingredients 4
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.
Nutrition Facts : Calories 400.4, Fat 36.8, SaturatedFat 21.8, Cholesterol 118.8, Sodium 772.7, Carbohydrate 13.4, Fiber 3.1, Sugar 2, Protein 7.8
PEACH-THYME MUSTARD
Steps:
- Mix 1/2 cup peach preserves, 1 tablespoon each whole-grain and dijon mustard, 1 teaspoon lemon juice, 1/2 teaspoon fresh thyme and a pinch of salt.
GRILLED VEGETABLES WITH LEMON, THYME AND MUSTARD BASTING SAUCE
Categories Mustard Vegetable Side Vegetarian Summer Grill/Barbecue Thyme Bon Appétit Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield 4 Side-dish servings
Number Of Ingredients 20
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.
STICKY THYME & MUSTARD BACON CHOPS
For a satisfying and quick winter supper, tuck into this with mash and greens
Provided by Jane Hornby
Categories Dinner, Main course
Time 30m
Yield Easily doubled
Number Of Ingredients 8
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.
Nutrition Facts : Calories 520 calories, Fat 34 grams fat, SaturatedFat 13 grams saturated fat, Carbohydrate 19 grams carbohydrates, Sugar 16 grams sugar, Fiber 2 grams fiber, Protein 37 grams protein, Sodium 6.08 milligram of sodium
MUSTARD CREAM SAUCE
An easy Mustard Cream Sauce recipe
Categories Sauce Milk/Cream Mustard Summer Shallot Simmer Boil Bon Appétit
Yield Makes about 1 cup
Number Of Ingredients 6
Steps:
- Boil white wine and shallots in heavy medium saucepan over high heat until liquid evaporates, about 4 minutes. Reduce heat to medium-high. Add whipping cream and simmer until reduced to 1 cup, about 2 minutes. Add Dijon mustard, basil and dill. Simmer 2 minutes to blend flavors. Season sauce to taste with salt and pepper.
TANGY MUSTARD SAUCE FOR HAM
This mustard sauce is great over Christmas ham or everyday ham.
Provided by PJ
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Ham Glaze Recipes
Time 15m
Yield 10
Number Of Ingredients 6
Steps:
- Whisk vinegar, butter, tomato soup, sugar, mustard, and eggs in a saucepan over medium heat, whisking until smooth. Bring to a simmer and whisk constantly until the glaze bubbles and thickens, about 10 minutes.
Nutrition Facts : Calories 158.7 calories, Carbohydrate 12.4 g, Cholesterol 80.2 mg, Fat 11.4 g, Fiber 0.5 g, Protein 2.7 g, SaturatedFat 6.4 g, Sodium 297.8 mg, Sugar 11.1 g
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