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Just two more recipes to go for this first session of my freezer cooking weekend.  I doubled both recipes.  (Remember I started with a whole loin and cut it into four 2 1/2 lb sections.)

I know it’s no surprise to you by now, when I reinterpret or otherwise alter a recipe, but keep in mind as you read these, that my menopausal brain does not retain information for more than a blink, lately; and so the changes to these recipes, can only be attributed to that.  As I was putting them together, the original recipe for Honey Orange Pork Loin called for orange juice, which I had neglected to purchase.  No worries, I have one orange.  I’ll just use the zest to give the orange flavor to the marinade.  Why did it not occur to me that I could juice the orange?–I have no logical explanation.  -lol-  Then the recipe for the Maple Glazed Pork Loin called for orange zest, most of which I used in the first recipe  -lol-  , so now I think, “I can use the juice!”  I juiced the orange and used the last little bit of zest in that recipe.  They were very happy results!  Who is it that says, “God protects babies and fools.”?  I am NO baby.

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a whole center-cut pork loin

Honey Orange Pork Loin

serves: 6-8

• 2 lbs pork loin (boneless)
• 1/4 cup honey
• 2 tablespoons apple juice
• 2 tablespoons olive oil
• 1/2 teaspoon thyme
• 1/2 cup chicken broth
• 2 Tbls orange zest

Honey Orange Marinade (with orange zest)

To bake this right away, you can mix the marinade ingredients and pour them over the pork loin in either your crockpot or a roaster.

For the crockpot, set the temperature on low and slow cook it for 6-8 hours.

To roast it in the oven, set oven to 375° and bake 1 to 1 1/2 hours.

To freeze:  Place pork loin in gallon zip-top bag and pour marinade over the top.  Seal the bag, removing as much air as possible.  Label and freeze.

I have not baked one of ours yet, but I have every confidence it will taste as delicious as this one looks.

To cook from frozen: Place frozen loin and marinade in crockpot.  Set temperature on low and cook 8-10 hours.

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Use your favorite barbecue sauce. This is what I had on hand.

Maple Glazed Pork Loin

Serves: 6-8

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• 1 (3 lb)  boneless pork loin
• 1 teaspoon ground ginger
• 1/4 cup orange juice
• 1/2 cup barbecue sauce
• 1/4 cup maple syrup (I just used our pancake syrup.)
• 1 teaspoon grated orange rind

Adding the ginger.

The original recipe calls for grilling this and using the marinade as a basting sauce.  That sounds really delicious and the smoky flavor would really add to the dish.  I think it would be awesome and we will probably try that this summer.  You can also roast it in the oven or as we will do, in the crockpot.
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Mix all the marinade ingredients and pour over pork loin.  Bake at 375° for 1 to 1 1/2 hours or in crockpot set to low for 6 to 8 hours.

I have not baked one of ours yet, but doesn't this one posted with the recipe, at Recipezaar, look delicious?!!!

To freeze: Place the loin in a zip-top freezer bag and pour marinade over the top.  Seal the bag, being careful to push out as much air as possible.  Freeze.

To cook from frozen: Empty contents of bag into crockpot.  Set temperature to low and bake 8-10 hours.

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This post is linked to The Grocery Cart Challenge and Tempt My Tummy Tuesday.