Thyme to put some Pork on your fork!
Sorry about the pun – couldn’t resist! And who can resist this dinner of Honey Thyme Pork? Succulent juicy pork steaks in a citrusy sweet sauce with a hint of mustard. Quick to whip up, doesn’t need ages to marinate, fast to cook. Great weeknight dinner, but could be jazzed up for visitors with an apple slaw and a roasted vegetable salad. This was our Sunday night supper this week. The weather is still warm enough that I want to mostly cook outside on the barbecue, but fulfilling the need to feed the boys some veg to stave off scurvy (I have mentioned TM’s aversion to salad and things green??) This dinner was just what we needed – the spuds were boiled first until just cooked, then tossed in a little olive oil, garlic and thyme and roasted in the oven, so there was not too much heat in the kitchen. Luckily for us there was a fabulous breeze across the back deck, and it was an easy place to escape while the oven was on and we could sip a little something and listen to the local wildlife (again luckily not the annoying whipper-snipper that is currently on the go outside my window, polluting the air with petrol fumes and deafening noise. Curse you Jim’s Mowing)
Look at that delicious clear honey! We were lucky to be given a jar by Rob, who always gifts his honey with his wonderful smile, great company and a good cuppa. Good to have an apiarist in family if you can manage! As you can see, the ingredients for this dinner are all things you will have in the pantry. You may have noticed that I like these combination of flavours(Honey Mustard Chicken) and it’s amazing to me that the same things used with a different combination of herbs or in different quantities can taste so different. The good news is that if you don’t have lots of things in the fridge or pantry or if you are just starting to put that all together, you can make a couple of different meals from similar base ingredients. I used Lemon Thyme from the garden – normal thyme is just as good, and you can of course use dried thyme if you have no fresh (no judgement, but the fresh is better, just saying!) Into a ceramic bowl, pop three tablespoons of honey, the zest of an orange and about a tablespoon of juice, 1 teaspoon of seeded mustard, a tablespoon of olive oil and some salt and pepper. Add the leaves of 4-6 sprigs of thyme and mix it until well combined.
I’ve got to say that the marinade smells pretty good at this stage, and the gastric juices will be activated, so luckily for you, the marinating time is not long – just 5 minutes will be long enough to let the flavours start to infuse – and give you time to heat up the barbecue and toss those potatoes in the oven (a couple of rough tosses creates extra crunchy bits on the edges of the potatoes- my favourite so don’t miss that step) You can leave for up to an hour or so if you prefer to be super-organised or if you were entertaining friends and wanted to cut down time in the kitchen.
Place the pork on the preheated barbecue and grill for about three minutes a side.
I told you this was a quick to cook dinner! Usually I use pork Scotch fillet steaks, but there were none at the supermarket and the loin medallions were on special, so there you have it. The pork Scotch fillets are more forgiving on the barbecue and it easier to retain the juiciness of the meat. Please don’t be tempted to overcook these steaks; they will toughen and dry out, and as much as I love to hear the phrase “Chris, you were right”, no one should have to chew through dry pork! Scotch fillet will take maybe 4 minutes a side depending on thickness. While the meat is cooking, you can heat the marinade in a small pan to create a sauce (especially handy if you didn’t really listen and dried out the pork!)
Once cooked, rest the meat under foil for 3-4 minutes, adding any juices that are released to the sauce – yum!
You can serve the Honey Thyme Pork with vegetables as we had, or with salad (coleslaw is particularly good with these). In winter, imagine these steaks with a mound of mashed potatoes to capture that sauce,mmmm…..sauce
- 4 pork scotch fillet steaks
- 3 tbs honey
- zest of 1 orange
- 1 tbs orange juice
- 1 tsp seeded mustard
- 1 tbs olive oil
- leaves from 4 - 6 thyme sprigs
- salt and pepper
- Place honey, orange juice and zest, mustard, thyme and olive oil in a ceramic dish and stir together to combine. Add pork steaks and allow to marinate for 5 minutes if wanting to use straight away, or up to an hour.
- Preheat barbecue to medium high. Cook steaks for about 3-4 minutes per side, depending on thickness. Once cooked, remove and place under foil for 4-5 minutes.
- In a small pan, heat reserved marinade. Pour in any juices released from the resting meat
- Serve with roasted potatoes and vegetables or salad.