Maple Pork Tenderloin
The sweet flavors of orange
juice and maple syrup complement this lean cut of pork.
Cook-Ahead Cookbook by Cynthia MacGregor. Used by permission.
tenderloin, 3/4 lb.
1 medium onion,
1/4 cup orange juice, divided
1/4 cup maple
2 tbs. dry white wine
2 tbs. soy sauce
freshly ground pepper to
2 cloves garlic,
1 tbs. olive
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.
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.
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.
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.
by Cynthia MacGregor
Bristol Publishing, 2002
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.
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.