low-cal - quick
Make ahead up to 1 month
Prep: 30 minutes
Freeze: up to 1 month
Thaw: 30 minutes
Bake: 2 hours at 325°F
Makes: 6 servings
Per serving: 340 cal., 11 g fat (4 g sat. fat), 113 mg chol., 300 mg sodium, 22 g carb., 3 g fiber, 37 g pro.
TIP: Not all plastic food wraps are equal. For safe freezing, choose wraps, containers, and bags labeled specifically for freezer use.
You Will Need
Season the pork with salt and pepper. Place meat and onions in a large resealable plastic freezer bag or container. Sprinkle sage and garlic over meat in bag. Pour apple juice concentrate over pork. Seal bag, turn to coat so marinade is equally distributed over the pork. Freeze up to 1 month.
To serve, let frozen bag stand at room temperature for 30 minutes. Preheat oven to 325°F. Place meat and marinade in a shallow roasting pan; add carrots and celery. Cover pan with foil. Bake for 2 to 2 1/2 hours or until meat and vegetables are tender.
With a slotted spoon, transfer the pork and vegetables to a serving platter. For gravy, transfer pan drippings to a glass measuring cup. Skim off fat. Add enough water or broth to drippings to equal 1 cup. Return drippings to roasting pan. In a small bowl stir together flour and 2 tablespoons water. Add to drippings in roasting pan. Place roasting pan on the stovetop over medium heat. Cook and stir until thickened and bubbly, scraping up any browned bits. Cook and stir 2 minutes more. Strain gravy, if desired. Serve with pork, vegetables, and, if desired, mashed potatoes.