Freezing Pork Tenderloin
Always remove as much air as possible from the package, label, date and add to your freezer inventory sheet.
Raw: Raw pork tenderloin should be wrapped thoroughly and tightly. The best way to wrap raw meats is in butcher paper for long term storage and in freezer quality plastic bags for store short term storage, under 3 months.
Marinated: If your marinating your meat use a freezer quality plastic bag. Add cold marinade and freeze immediately.
Cooked: Cooked pork tenderloin should be well wrapped and frozen in individual or family meal sized portions. It can be wrapped in plastic wrap and tin foil or in a freezer bag.
Slicing before freezing can save time but increases the surface area thus increasing the opportunity for the meat to become dry. I recommend slicing after thawing for family sized portions and before freezing for individual meals.
Thawing Pork Tenderloin
Raw or marinated meat should be thawed in the fridge for several hours or overnight depending on size. If it’s in a plastic bag it can be thawed in very cold water, changing the water every 30 minutes to keep it out of the danger zone where bacteria can grow.
Avoid thawing in the microwave because the outside will start to cook before the center is thawed and with such a lean cut of meat it’ll really hurt the quality leaving it dry and chewy.
Cooked pork tenderloin can be thawed in the fridge then reheated on the stove, in the oven or in the microwave until hot.
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