After you have cooked your meat, don’t clean the pan. Add orange juice, dijon mustard and thyme to your hot skillet. Simmer until reduced by half, about 3 minutes.Then whisk in butter until lightly thickened. Pour over meat and serve.
If you’re looking for a good citrus juicer, I recommend this one.
This is a thin sauce. If you would like it a little thicker, just whisk a tablespoon of gluten free flour and a tablespoon of cold water or juice in a small bowl first (this is called slurry). Then whisk the slurry into your hot pan sauce. Cook and stir continuously until smooth and thickened, and any starchy taste has been cooked away.
I love to use the juice from a fresh squeezed orange, but you can go with store bought juice if you prefer.
Leftover sauce will last in the fridge for four days, stored in an airtight container.