Freezer Friendz: Tasty Pork Tenderloin by Susan

Tuesday, December 8, 2009

Tasty Pork Tenderloin by Susan

From: Fix-It and Forget-It Lightly

Ingredients:
2 lbs Pork Tenderloin
12 oz Chili Sauce
16 oz can Jellied Cranberry Sauce
2 Tbsp. Brown Sugar
Crock-Pot (Slow Cooker)
Rice

Assembly:
1. Place Pork Tenderloin in slow cooker.
2. Mix together Chili Sauce, Cranberry Sauce, and Brown Sugar. Pour over Pork.
3. Cover and cook on high for 4-5 hours, and then on low for 3-4 hours.

To Freeze:
Allow the Tenderloin and sauce to cool. Place tenderloin in a freezer bag and pour sauce over the top.

Serving Day:
1. Thaw overnight in fridge.
2. Cook Rice as Directed.
3. Reheat Tenderloin in oven at 350 degrees for 30-45 minutes or until it is warm.
4. When serving pour sauce over tenderloin and rice if desired.

4 comments:

the Chunn'sDecember 14, 2009 at 9:12 PM
This was a wonderful dinner. Definitely worth repeating. Loved it.
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the Chunn'sDecember 14, 2009 at 9:12 PM
This comment has been removed by the author.
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katieDecember 21, 2009 at 8:52 PM
This was absolutely delicious! We loved it! Thanks Susan!
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MelJanuary 6, 2010 at 2:30 PM
REALLY, REALLY GOOD. Loved the sauce--looking forward to leftovers for lunch today! 5 thumbs up from the Barretts.
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Freezer Cooking Quick Tips

When wrapping meals for freezer: make sure to double wrap to prevent freezer burn. Using one layer of plastic wrap and a top layer of foil is best.

Freezer Bags: Use GOOD freezer bags! Don't skimp on cheapo freezer bags or your food will taste like plastic!

Meat in Freezer Meals: Thawed meat must be cooked before it can be refrozen. Frozen cooked meat can not be refrozen once thawed.

Freezing Soup: Pour soup into gallon size Ziploc bag. Lay bag of soup flat on a cookie sheet in the freezer until frozen, then remove cookie sheet. Doing this allows soup to freeze flat, so it can stack easily with other meals in your freezer.

Flash Marinade: Put raw chicken or beef in a ziploc baggie, pour in your marinade, then freeze. In the thawing process, your meat will be infused with the marinade and ready to cook!

Cooking Noodles: Cook noodles only 3 minutes, drain and immediately run under cold water to stop the cooking process. Noodles will freeze well and not turn to mush if done this way. Tip from freezerchicks blog site!

Slow-Cooking Chicken for the Freezer: You can fill crock pot with chicken breasts and pour a can of chicken broth over meat. Cook on high for 4 hours. Another method that gives the meat more flavor is to layer 1 sliced onion in the bottom of slow cooker. Top with chicken. Sprinkle with seasoned salt, pepper and garlic powder. Cook on low for 4 hours or until done. With either of these methods, you need to keep an eye on your meat to make sure you do not overcook. Shred or dice and freeze in 2 cup portions for use in casseroles, tacos, etc...

Freezing Cooked Ground Beef: You can boil ground beef, then freeze it - it will be easy to thaw and use for tacos or something similar! To do this, add raw ground beef to large pot. Add onion, salt & pepper. Fill pot with water until water is 1" above the top of the meat. Boil, stirring occasionally to break up chunks. Meat is finished when no longer pink. Drain off the water (which drains off the fat).

1lb. raw ground beef=12 oz. cooked ground beef=2 - 2.5

Freezing Sandwiches: You can make lunchmeat sandwiches ahead of time and freeze them. Just assemble the meat and cheese on bread and place in ziploc sandwich bags. Place all bagged sandwiches into a large ziploc freezer bag. I did this once with cheap sandwich bags and the sandwiches tasted like plastic; however, they taste fine if you use Ziploc bags. **PBJ works too, if bread is a higher quality wheat bread.

Freezer Efficiency: If your freezer isn't full, fill empty milk jugs 3/4 full with water and place in freezer. This helps your freezer not have to work so hard to stay cold, saving you money.

Substitutions: Here is a great source for figuring out substitions for your recipes when you start making something and realize you are missing an ingredient: http://allrecipes.com/HowTo/Common-Substitutions/Detail.aspx

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Tuesday, December 8, 2009

Tasty Pork Tenderloin by Susan

4 comments:

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