Maple Pork Tenderloin
The sweet flavors of orange juice and maple syrup complement this lean cut of pork.
| 1 pork
tenderloin, 3/4 lb.
1 medium onion, diced 1/4 cup orange juice, divided 1/4 cup maple syrup, divided 2 tbs. dry white wine 2 tbs. soy sauce freshly ground pepper to taste 2 cloves garlic, minced 1 tbs. olive oil 1/2 cup chicken broth |
Trim any fat from pork. Make a marinade by combining onion, 2 tbs. of the
orange juice, 2 tbs. of the maple syrup, wine, soy sauce, pepper and garlic.
Mix in a bowl or freezer bag, add tenderloin and cover or seal. Marinate
in the refrigerator for at least 2 hours.
Heat oven to 400°. In a medium skillet, heat oil over medium heat. Remove pork from marinade and place in skillet, reserving marinade. Cook for 5 minutes, turning to brown evenly. Transfer pork to a small baking pan and bake for 30 minutes. About 20 minutes into baking process, pour reserved marinade into a saucepan and add remaining orange juice, remaining maple syrup and broth. Overmedium- high heat, bring to a boil, reduce heat and simmer for about 5 minutes, or until sauce thickens slightly. Use as gravy for pork. Slice into 1/8-inch rounds and freeze each serving (1/3 of the slices with 1/3 of the sauce) in a plastic freezer bag. |
The Cook-Ahead Cookbook
by Cynthia MacGregor
Bristol Publishing, 2002
When the unforseen happens, or when life gets just too hectic to fix the meal you had planned, it's good to have a fall-back entree in the freezer.
This little cookbook offers 120 meals, from Sweet 'n Hot Chicken to Veal Marsala, that can be prepared ahead of time and frozen in single-serve packages for microwaving or stovetop reheating.