“That’s going into the rotation!” Jeff said as we finished the pork loin. I had planned to have leftovers for a sandwich, but the pork was just so tasty that we couldn’t stop.

Sweet and aromatic, this marinade from the Globe and Mail takes very little time to make and imparts so much flavour.

3 tbsp honey
1 tbsp rice vinegar
1 tbsp soy sauce
1 tbsp thyme
1/2 small red onion
3 cloves garlic
1/2 cup olive oil

Pulse all ingredients in food processor. Pour into large freezer bag containing 1 pork tenderloin (or indeed any pork – about 2 servings worth).

I don’t know what I did before I discovered the simple concept of freezing meat right in its marinade – the meat marinates as it defrosts in the fridge. This marinade works well with the freezer method, and helps me stock up on pork tenderloin when it’s on sale at my favourite grocery store, Lady York Foods.