In my freezer I always have some sort of frozen juice in cube or muffin-size portions. It’s there because I try not to waste anything. So when I notice that the juice in my fridge is nearing its expiration date or happen upon a great markdown at the store, it’s headed for the freezer.
The best way to freeze juice in ice cube trays or muffin tins. Most ice cube trays hold about 2 tablespoons in individual cubes and standard muffin tin cups hold about 1/2 cup. These sizes are perfect for pulling out only what you need.
Pour the juice into the ice cube tray or muffin tin and freeze. Once frozen, pop them out and place in a plastic freezer bag and return to the freezer.
Having these juice portions on hand means you can whip up a sauce or marinade in no time and finish dinner in a flash.
Orange juice was the inspiration for this pork dish and was used in the marinade and sauce. In the sauce, the juice pairs well with the mustard. In the marinade, it makes up the acidic ingredient needed to help tenderize the meat.
The leftover pork tenderloin slices are ideal for a sandwich. Here’s an idea: Mix a bit of Dijon mustard (or your favorite mustard) with mayonnaise, and spread on a roll or Ciabatta bread. Top with pork slices, provolone cheese and avocado slices.
PORK TENDERLOIN WITH ORANGE MUSTARD GLAZE
Serves: 4
Preparation time: 15 minutes (plus marinating time)
Total time: 1 hour
Marinade
3/4 cup orange juice
1/4 cup olive oil
1 Tbsp. sesame oil, optional
2 Tbsp. reduced sodium soy sauce
1/4 cup favorite sweet-style mustard
Pork
1 1/4 lbs. pork tenderloin, trimmed of any fat
Sauce
1 Tbsp. olive oil
1 small clove garlic, minced
1 small shallot, minced
1/2 cup orange juice
1/4 cup fat-free half-and-half or regular half-and-half
1/4 cup sweet-style mustard
Salt and pepper to taste
In a plastic sealable bag, combine all the marinade ingredients. Remove and reserve half of the marinade. Add the pork tenderloin and marinate 3 hours or longer in the refrigerator.
Preheat the grill to medium-high. Remove the pork and discard the marinade in the bag. Place the pork on the grill, and grill about 5 minutes on all sides. Baste with the reserved marinade, and grill until the center of the pork reaches about 140-145 degrees. Remove from the grill, place on a plate, and tent with foil. Allow to rest while making the sauce.
In a small skillet, heat the olive oil. Add the garlic and sauté 1 minute. Add the shallot and cook sauté until tender. Deglaze the pan with the orange juice and reduce heat. Stir in the half-and-half and mustard. Continue to cook until heated through. If the sauce is too thick, thin with more orange juice. Season the sauce with salt and pepper.
Slice the pork tenderloin on the diagonal, and arrange on serving plates with Brussels sprouts (see cook’s note), drizzling with a little sauce. Serve extra sauce on the side.
Cook’s note: For the Brussels sprouts, trim about 1/2 pound Brussels sprouts and remove any leaves that have blemishes; rinse under cool water. Cut the Brussels sprouts in half. In a large skillet, warm about 1 tablespoon of olive oil over medium heat. Add the Brussels sprouts, cut side down and cook about 4 minutes. Add about 1/3 cup of coarsely chopped walnuts and sauté until the nuts become fragrant. Deglaze the pan with 1/3 to 1/2 cup orange juice, and cook until the Brussels sprouts are glazed with the pan juices and tender.
From and tested by Susan Selasky for the Free Press Test Kitchen.
364 calories (43 percent from fat), 18 g fat (3 g saturated fat), 20 g carbohydrates, 30 g protein, 384 mg sodium, 79 mg cholesterol, 47 mg calcium, 1 g fiber.
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