Carmelized Pork Medallions

This recipe freezes and reheats amazingly well and so quickly - plus it's fancy enough to pull out when you have unexpected company and want to impress!

1 pound pork tenderloin cut into 1/2" slices.
2 cloves garlic, finely chopped
2 Tbsp. packed brown sugar
1 Tbsp. orange juice
1 Tbsp. molasses
1/2 tsp. salt
1/4 tsp. black pepper

Spray skillet with oil, heat over medium heat. Cook pork slices 6-8 minutes turning occasionally until pork is light brown and no longer pink inside. Drain if necessary. Stir in remaining ingredients, cook until mixture thickens and coats pork. Serve.

This is how I prepared this recipe for the freezer...

I cook the pork slices, but undercook them slightly. I quadruple the sauce - mixing it together separately in a bowl. When the pork slices cool a bit, I throw them into a quart sized ziplock freezer bag and then pour in the sauce. Suck the air out, flatten out the bag (for easy stacking in the freezer and quicker thawing) and freeze. To reheat - thaw and simmer for a few minutes. You'll have enough sauce to spoon a bit over rice. Yum!

I made this for dinner the other night, and then put 3 more meals of it in the freezer - because pork tenderloin was at Sam's Club for 2.88 per pound - so I bought 4 pounds!