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. 
From The Cook-Ahead Cookbook by Cynthia MacGregor. Used by permission.

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.
 more pork recipes

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