Spiced Pork Tenderloin with Sauteed Apples

Ingredients

• 3/8 teaspoon Salt
• 1/4 teaspoon ground Coriander
• 1/4 teaspoon freshly ground Black Pepper
• 1/8 teaspoon ground Cinnamon
• 1/8 teaspoon ground Nutmeg
• 1 pound Pork Tenderloin, trimmed and cut crosswise into 12 pieces
• 1 teaspoon Oil (or cooking spray)
• 2 tablespoons Butter
• 2 cups Braeburn or Gala Apple (approx. 2 medium apples), unpeeled and thinly sliced
• 1/3 cup Shallots, thinly sliced
• 1/8 teaspoon Salt
• 1/4 cup Apple Cider
• 1 teaspoon fresh Thyme leaves

Directions

Heat a large cast-iron skillet over medium-high heat. Combine first 5 ingredients; sprinkle spice mixture evenly over pork. Coat pan with cooking spray. Add pork to pan; cook 3 minutes on each side or until desired degree of doneness. Remove pork from pan; keep warm.

Melt butter in pan; swirl to coat. Add apple slices, 1/3 cup shallots, and 1/8 teaspoon salt; sauté 4 minutes or until apple starts to brown. Add apple cider to pan, and cook for 2 minutes or until apple is crisp-tender. Stir in thyme leaves. Serve apple mixture with the pork.

Nutrition Information

Serves: 4  |  Serving Size: 3 pork medallions + 0.5 cup apple mixture

Per serving: Calories: 244; Total Fat: 11g; Saturated Fat: 1g; Monounsaturated Fat: 4g; Cholesterol: 89mg; Sodium: 354mg; Total Carbohydrates: 13g; Dietary Fiber: 3g; Sugars: 9g; Protein: 24g

Nutrition Bonus: Potassium: 502 mg; Vitamin A: 5%; Vitamin C: 12%; Calcium: 2%; Iron: 9%

Pineapple Pork, Teriyaki Honey Chicken, Lemon Chicken, Beef Broccoli

Prep these Freezer Meals Together - see shopping list below.

Pineapple Pork 

IN THE BAG- 1.5 lbs cubed Pork Loin or Tenderloin,1/2 cup apple juice, 1/2 a red pepper, chopped, 1/2 onion, chopped, 2 Tablespoons brown sugar,1 teaspoon Italian seasoning, 1/2 teaspoon kosher salt, 1/2 teaspoons black pepper, 3 Tablespoons corn starch. Mix well and freeze.
TO COOK- Thaw in the fridge. Place in slow cooker. Add one 20 oz can of crushed pineapple. Cook on HIGH for 4-6 hours or LOW 7-9 hours.

TO SERVE- Serve with rice or couscous.

Teriyaki Honey ChickenIN THE BAG- Place 4 pieces boneless, skinless chicken breasts (or chicken thighs), 1/2 of a red pepper, chopped, 1/2 cup honey, 1/2 cup soy sauce, 1/4 cup water, 2 t ground ginger, 2 t minced garlic in a gallon bag.

TO COOK- Thaw. Bake at 350ºF covered 20-30 minutes. Uncover and bake 20-30 minutes longer, or until juices run clear.

TO SERVE- Serve with rice and vegetables.

Lemon Chicken IN THE BAG- Add 6 boneless skinless chicken breasts, 5 tablespoons lemon pepper seasoning, 2 tablespoons melted butter, 1 sliced lemon, 1 teaspoon parsley to a gallon sized freezer bag.

TO COOK- Place in crock pot, remove the lemon rinds and cook on low for 8-10 hours.

TO SERVE- Pair with rice, quinoa or potatoes.

Beef BroccoliIN THE BAG- Whisk together 1/4 cups beef broth, 1 tablespoon cornstarch, 2 tablespoons white wine, 2 tablespoons apple cider vinegar. 2 tablespoons soy sauce, 2 teaspoons olive oil, 2 teaspoons minced garlic, 1/2 teaspoons crushed red pepper flakes. Add mixture plus one and a half pounds chuck steak, cut into strips, to a gallon sized freezer bag. Freeze cooked 2 cups brown rice and 1 cup broccoli florets in their own separate bags.

TO COOK- Thaw beef/marinade bag and rice, but not broccoli. Cook beef mixture in crock pot for 6-8 hours on low or 4-5 hours on high. Add frozen broccoli for the last hour of cooking.

TO SERVE- Serve over warm brown rice and garnish with sesame seeds.

Root Beer Pulled Pork

Ingredients

1 (2 pound) pork tenderloin (pork shoulder or butt can also be used)

1 (12 ounce) can of root beer

1 (18 ounce) bottle of barbecue sauce

8 hamburger buns

Directions

1.Place the pork tenderloin in a slow cooker and pour the can of root beer over the meat.
2. Cover and cook on low for 6 hours or until pork shreds easily with a fork.
3. After pork has cooked, drain and discard the root beer.
4. Shred the pork and place it back in the slow cooker.
5. Pour the barbecue sauce over the pork and stir to combine.
6. Serve immediately or keep warm in slow cooker until ready to serve.
7. Serve on hamburger buns.

Apple Pork Roast Pasta with Feta

Ingredients (Pork Roast)

* Pork Roast
* 1/2 Cup Apricot Jam
* 1 Tbsp. Dried Rosemary
* 3 Tbsp. Apple Juice

Method

1. Add all ingredients to the slow cooker and set to low and cook for 8 hours.


Ingredients (Pasta Dish)

* 2 Cups cooked Pork Roast
* 1 Cup Button Mushrooms
* 1 Cup Broccoli
* 1 Cup Baby Spinach
* 1/4 Cup Chopped Walnuts
* 1/4 Cup Feta Cheese
* 2 Cups Spiral Pasta
* 1 Tbsp. Hoisin Sauce
* 2 Tsp. Soy Sauce
* 1 Clove Garlic
* 1 Tbsp. Ginger
* 2 Tbsp. Orange Juice
* 1 Tbsp. Olive Oil

Method

1. Preheat Large Pan on Medium- High Heat and add olive oil.
2. Add pork pieces and mushrooms, sautee for 3-4 minutes until the pork and mushrooms caramelize.
3. Add Ginger and Garlic, Cook for 3 more minutes
4. Add Soy Sauce and Hoisin Sauce
5. Add Orange Juice and Broccoli – stirring to coat the broccoli ( be sure to add a sprinkle of salt on the broccoli to ensure it stays bright green.
6. Add Spinach – cook for 1 minute while stirring ( If you find the hoisin sauce is sticking to the pan which is quite possible due to all the sugars – add a tablespoon of hot water to the hot pan and de-glaze the pan and get all those great flavors.
7. Add Walnuts and cooked spiral pasta (you can use whatever pasta you have on hand as well).
8. Plate and top with Feta Cheese.
9. Enjoy!

HONEY BBQ RIBS

HONEY BBQ RIBS
3 lbs boneless pork ribs
1/2 tsp garlic salt
1/2 tsp pepper
1 cup ketchup
1/2 cup brown sugar
1/2 cup honey
1/4 cup spicy brown mustard
2 TBSP Worcestershire sauce
1/2 TBSP liquid smoke

Place pork ribs in bottom of slow cooker. Cover and cook on High for 3 hours. Drain and discard liquid. Reduce heat to Low. In a bowl, combine garlic salt, pepper, ketchup, brown sugar, honey, spicy brown mustard, Worcestershire sauce and liquid smoke. Mix well. Pour over ribs in slow cooker. Cover and cook on Low for 3 hours.

*To freeze ribs allow to cool and place in a freezer bag. When you want to use them just thaw and heat.

Pork Tenderloin with Chile Apricot Glaze

Take 2 pork tenderloins (about 2 pounds total), add 1 tsp salt, 1 tsp pepper and 2 TBSP olive oil.
Grill for 20 minutes, making sure to brown all sides.
OR Place pork into a shallow baking dish and cook at 400 degrees for approx. 45 minutes.

Here's the glaze:
2 tsp minced garlic
1 TBSP chopped jalapeno peppers
3 TBSP sweetened lime juice
1 tsp cumin
3/4 cup apricot preserves.

Allow pork to rest 5 minutes after cooking. Slice and pour glaze over the top.

Can mix ingredients in a large freezer bag, freeze flat to cook later. Don't forget to attach cooking directions!