Freezer Meal #2 - Maple Pork Tenderloin with Apples

This is the second part of my foray in to freezer meals - the first part can be found here for Cheesy Shells and Italian Sausage.

Today we're making a pork and apples recipe adapted from The Pampered Chef.  I love this one--it's so easy to assemble in advance, most of the ingredients you likely already have, and it couldn't be easier to fix the day you want to eat it (dump stuff in pan, bake).

So yummy.  And pretty.

Maple Pork Tenderloin with Apples

For this you'll need the ingredients below.  You probably have the oil, vinegar, garlic, brown sugar, mustard, and bags in your pantry!  You can also easily divide this recipe if you usually only cook for 2-3 people at a time (that's what I do when I make it).

• 2 pork tenderloins, about 2 pounds total - they can be expensive, so pick these up on sale
• 3 apples - I prefer honeycrisp but use what you like, or take one of these suggestions
• 1 small red onion
• 1/4 cup canola oil
• 1 clove garlic, pressed or chopped
• 3 tablespoons Maple Herb Rub* (see notes, below)
• 1/2 cup balsamic vinegar
• 1 tablespoon brown sugar
• 2 teaspoons dijon mustard
• 2 gallon-sized bags, labelled with the recipe name and the date.

*Note on the Maple Herb Rub - this is a Pampered Chef Product, which you can buy from them, but isn't worth the $5 plus $7.25 shipping unless you're buying other things.  Interestingly enough, you can pick this up on eBay from a seller named MongerDirect for $5 plus $2.50 shipping (and $1 shipping on any other PC rubs/seasonings you want).  Or, you can just buy a pork spice rub from the grocery store--just watch the sodium content.  I have done both the eBay route (it came really fast!) and bought my own from the grocery store.

Step one: Cut the apples in to wedges (or use an apple wedger if you have one), then halve them crosswise.  Wedge the red onion, and halve it crosswise.  Tip: if onions make your eyes water, cut them near an open flame on your gas stove, or a candle if you don't have a gas stove.  No more tears!  It's magic!  (Okay, it's chemistry.)

Step two: Add the apples, onions, and 1 tablespoon of the rub to a gallon bag.  Seal it tightly getting as much air out as possible, and squish the ingredients around.  You're now done with that bag.

Step three: Remove the silver skin from the pork (icky, I know).  Put the pork in the other gallon bag.

Step four: In a bowl, whisk together the canola oil, garlic, 2 tablespoons rub, vinegar, brown sugar, and mustard.  Pour it in the bag with the pork.  Seal it tightly getting as much air out as possible, and squish the ingredients around.  You're now done with that bag.

Time for the freezer!  These are good for up to 3 months, but you'll totally eat this before then, right?

To prepare:

Step one: Defrost the bags 1-2 days in advance.
Step two: Preheat the oven to 425.
Step three: Dump the pork and marinade in a roast pan or baking dish of your choice.  Spread the apple/onions around it.  Bake for 30-35 minutes until done (I usually cut in to it to check) or 145 degrees (if you have a meat thermometer).

I usually serve this with brown rice or a wild rice blend.  The marinade left in the pan makes a good sauce for rice.

Calories: 320, Fat: 13g, Carbs: 23g, Fiber: 3g, Protein: 32g, serves 6-8

Up next: Lemon Greek Chicken!