Fix, Freeze, Feast, 2nd Edition – Caribbean Pork Tenderloin – Review

So many times dinner time rolls around and we are stuck standing in the kitchen like a deer in the headlights wondering what to make. With Fix, Freeze, Feast, 2nd Edition, you will have meals ready in the freezer to warm up and eat at any time.

The overall premise of the book is that you would purchase in bulk to save money and then make multiple portions of each recipe. You would then individually package each meal into freezer-safe containers, freezing them for use later.

The beginning of the book starts with The Beauty Of Make-Ahead Meals which explains why you might want to try this method. Not only can you save time, money, and frustration but it explains the myriad other benefits as well.

In the brief explanation About Our Fix And Freeze Recipes, the author explains how this book differs from conventional cookbooks. You will also see recommendations about where to start and how to proceed.

Next comes Planning For Success. This section offers the steps you’ll need to take for an organized batch cook. The level of detail involved is excellent, it covers everything from how to shop for your ingredients all the way through to how to fix some cooking mistakes.

Using the information in the first section of this cookbook you could easily adapt your own recipes for use with this method. However, if you want to start with something that is tested, or you want to try something new, they have included several categories of recipes you might want to try.

Recipe categories include:

• Chicken Main Dishes
• Beef Main Dishes
• Pork Main Dishes
• Veggie And Seafood Mains, Sides, And Soups
• Sauces, Marinades, And Flavored Butters
• Breakfast, Snacks, And Sweets

Each of the recipes includes the quantity information, how many meals it makes and how many servings each meal provides. A brief introduction is followed by the ingredients and directions. The directions start with the batch cooking information and then have a separate section for the instructions for preparing one frozen meal. The Pack It Up information also gives you the required freezer containers and quantities you needed to store and freeze the recipe.

Some of the recipes also give tips or further information about the recipe. Only about a quarter of the recipes have a picture, but those pictures are full page and beautifully done.

Impressive Variety And Detail

I was very impressed with the sheer variety of recipes in this book. It would not have been unexpected had 90% of the recipes been ground meat used in different ways.

This book gives you a lot of really good recipes to start with. It also provides you with the means to use your own recipes which is invaluable. Everything is here right from the shopping list to the end product.

It has been my experience that whenever I try to make enough to use as leftovers somehow they always get eaten. There’s nothing to freeze or only one portion left. The FFF method will ensure you have leftovers and that people aren’t overindulging (because everything is portioned).

One thing I thought was particularly ingenious is the photocopiable freezer inventory table included. You can record what is in the freezer available for your meal. On their website, you can find labels with preparation instructions for your recipes. You can print them onto Avery labels and attach to your freezer meal. This will definitely help in keeping your labels correct and legible.

After all of the recipes comes a section called Branching Out. You get information about adapting your own meals and how to work with a cooking club or cooking co-op.

A Quick Reference Guide at the end covers information on which recipes can be cooked directly from frozen, and the freezer shelf life of various foods.

For the included recipe I have chosen the Caribbean Pork Tenderloin. Enjoy!

Caribbean Pork Tenderloin

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This is such a tasty dish, you’ll be tempted to have it on hand throughout the year. - KN

Makes3 Meals - 6 Servings Each

Ingredients

• 4 1/2 pounds pork tenderloin
• 1/3 cup white vinegar
• 3 tablespoons brown sugar firmly packed
• 3 tablespoons soy sauce
• 3 tablespoons allspice ground
• 3 tablespoons salt
• 3 tablespoons thyme dried
• 3/4 teaspoon black pepper
• 3/4 teaspoon cinnamon ground
• 18 scallions chopped (about 3 cups)
• 1 1/2 cups onion chopped (about 1 large)
• 3 tablespoons ginger minced
• 3 teaspoons garlic minced

On Hand For Cooking Each Freezer Meal

• Vegetable cooking spray

Pack It Up

• 3 1- gallon freezer bags labeled

• Vegetable cooking spray
• Pack It Up
• 3 1- gallon freezer bags labeled

Instructions

• Trim tenderloin as desired. Place one and a half pounds pork (or 1/3 of meat) into each freezer bag.
• In a large bowl, whisk together vinegar, sugar, and soy sauce. Divide marinade evenly over pork. Into each bag, measure 1 teaspoon allspice, 1 teaspoon salt, 1 teaspoon thyme, 1/4 teaspoon pepper, and 1/4 teaspoon cinnamon. Gently shake each bag to distribute spices. Into each bag Measure one cup scallions, 1/2 cup onion, 1 tablespoon ginger, and 1 teaspoon garlic.
• Seal and gently shake each bag to combine ingredients. Freeze. Food will stay at optimal quality for up to 3 months in freezer.

To Cook One Freezer Meal

• Completely thaw out one freezer meal in refrigerator.
• Prepare a medium-low fire in a gas or charcoal grill.
• Lightly coat grill rack with cooking spray. Grill tenderloin for 15 to 18 minutes, or until an instant-read thermometer inserted into thickest part of pork reads 160°F. Discard remaining marinade.
  

Notes

About the Reviewer:

Chris Sadler is WebAdmin and Reviewer for RecipesNow.com
RecipesNow! The Reviews And Recipes Magazine
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