Fix, Freeze, Feast - Kati Neville [40]
CARIBBEAN PORK TENDERLOIN
MAKES 3 ENTRÉES, 6 SERVINGS EACH
1 TRAY (ABOUT 4½ POUNDS) PORK TENDERLOIN
cup white vinegar
3 tablespoons packed brown sugar
3 tablespoons soy sauce
3 teaspoons dried thyme
3 teaspoons ground allspice
3 teaspoons salt
¾ teaspoon black pepper
¾ teaspoon ground cinnamon
18 scallions, chopped (about 3 cups)
1½ cups chopped onion (about 1 large)
3 tablespoons minced ginger
3 teaspoons minced garlic (about 9 cloves)
3 one-gallon freezer bags, labeled
ON HAND FOR COOKING EACH ENTRÉE
Vegetable cooking spray
1. Rinse and trim tenderloin as desired. Place 1½ pounds pork (or one-third of the meat) into each freezer bag.
2. Mix vinegar, sugar, and soy sauce in a large bowl. Divide the marinade evenly over the pork. Into each bag measure 1 teaspoon thyme, 1 teaspoon allspice, 1 teaspoon salt, ¼ teaspoon pepper, and ¼ teaspoon cinnamon. Gently shake each bag to distribute spices. Into each bag measure 1 cup scallions, ½ cup onion, 1 tablespoon ginger, and 1 teaspoon garlic.
3. Seal and freeze.
TO COOK ONE ENTRÉE
1. Completely thaw one entrée in the refrigerator.
2. Prepare a medium-low fire in a gas or charcoal grill.
3. Lightly coat grill rack with cooking spray. Grill tenderloin until an instant-read thermometer inserted into the thickest part of the pork reads 160ºF. Discard remaining marinade.
BROWN SUGAR
Many pantry staples such as brown sugar can be purchased at the warehouse club for half the price you would find at the grocery store. Keep unused portions of brown sugar in the freezer to prevent hardening and loss of flavor.
This is the ultimate autumn dish! When everyone arrives home from a busy day and the sun has already gone down, the comforting aroma of simmered apples drifts from the oven and lifts your spirits. —KN / LT
APPLE AND CRANBERRY PORK LOIN
MAKES 3 ENTRÉES, 6 – 8 SERVINGS EACH
1 PORK LOIN (ABOUT 8 POUNDS; DO NOT USE TIED PORK LOIN ROAST)
6 medium tart apples, peeled, cored, and sliced (about 8 cups)
cup apple jelly
3 cups diced onion (about 3 medium)
¾ cup dried cranberries
3 tablespoons cider vinegar
3 teaspoons dry mustard
3 one-gallon freezer bags, labeled
1. Rinse and trim loin as desired. Cut pork into three equal roasts. Place one roast into each freezer bag.
2. Divide apple slices and apple jelly evenly over the roasts. Into each bag measure 1 cup onion, ¼ cup cranberries, 1 tablespoon vinegar, and 1 teaspoon mustard.
3. Seal and freeze.
TO COOK ONE ENTRÉE
1. Completely thaw one entrée in the refrigerator.
2. Preheat the oven to 350ºF.
3. Place roast in the center of an ungreased baking dish, distributing apples and onions around the meat. Bake, uncovered, for 1 hour, or until an instant-read thermometer inserted into the thickest part of the roast reads 160ºF.
APPLE JELLY
The apple jelly for this recipe is commonly found in 10-ounce and 18-ounce jars. If you buy the 10-ounce jar, you can use it all without measuring.
This recipe is the happy result of several brains working together. I found the sausages and came up with the initial concept, my friends Shawnee and Mike worked on it, and a star was born. The sauce makes this dish special. —KN
PORK LOIN
WITH APRICOT/SAUSAGE STUFFING
MAKES 3 ENTRÉES, 6 – 8 SERVINGS EACH
1 PORK LOIN (ABOUT 8 POUNDS; DO NOT USE TIED PORK LOIN ROAST)
1½ cups dried apricots, chopped
6 links chicken-apple sausage (such as Aidells), diced
¾ cup diced onion (about 1 small)
¾ cup Dijon mustard
¾ cup honey
3 one-gallon freezer bags, labeled
6 one-quart freezer bags
ON HAND FOR COOKING EACH ENTRÉE
¼ cup sour cream
1. Rinse and trim loin as desired. Cut loin into three equal roasts. With one hand held flat across the top of each roast, use a sharp knife to cut a pocket in the middle of the pork. Take care to cut up to but not through the end of the roast, and leave the sides intact. (The pockets will be stuffed later.) Place one roast into each 1-gallon bag.
2. Combine apricots, sausages, and onion in a medium bowl; divide evenly among three of the 1-quart bags. Seal.
3. Mix