Still hunting for some new freezer meals...
Here's another freezer meal or something you can prep and make for dinner tonight! When you find pork tenderloins on sale, stock up - they're so versatile - you can feed a crowd with a fancy platter of sliced medallions, or build sandwiches for something more casual. I steer clear of the pre-marinated ones - I like to know what the ingredients are, and control the flavors myself.
Balsamic Rosemary Pork Tenderloin
2 (1 pound) pork tenderloins
1/4 cup balsamic vinegar
2 Tbs soy sauce
2 Tbs olive oil
1 Tbs minced garlic
1 Tbs brown sugar
1 tsp of grated fresh ginger (or 1/2 tsp ground)
2 sprigs of fresh rosemary
Combine ingredients in a freezer storage bag and "knead" to mix. Add pork tenderloins. Seal bag and refrigerate overnight (less works, but at least 6-8 hours is preferred). If you're doing it as a freezer meal, throw it in the freezer, and when you're ready, thaw overnight in the fridge.
To prepare, preheat grill or oven to 450°. Place pork in oven safe baking dish leaving the marinade in the bag. Roast pork in oven and roast for 25 minutes, or grill until it reaches 155°. Remove from heat and tent with foil, resting about 10 minutes before slicing. Meat should be slightly pink and juicy.
If you like, you can pour the leftover marinade into a saucepan (fish out the rosemary), and bring to a boil for about 5 minutes - this will kill off any bacteria, and thicken it up a little bit.