In this article I will show you how to cook frozen pork lion in the correct way.
When it comes to directly cooking frozen meat, it takes significantly longer. That doesn’t mean it’s going to be less enjoyable and definitely possible with a solid approach. In the case of tenderloin, you should cook it 30 minutes per pound frozen to turn out well.
There is no way to really mess up a tenderloin, but I tend to feel that restaurants nail it so amazingly, that it’s impossible to imitate at home. Well, that is far from the truth, as pork loins are one of the easiest meats to cook, so it’s a superior choice for any novice cook who wants to turn up with a spectacular meal this Christmas.
Can I cook the frozen pork loin without defrost?
You can definitely cook pork loin frozen or partially frozen without defrosting first. Either you can do it in the oven, on the stove, in a pressure cooker, on the grill, or even in an air fryer. There is only one exception, that is, to never cook frozen pork loin in a slow cooker.
The cooking times are generally 50% longer if you cook something without thawing first. In this case, the best temperature is at approximately 325° F.
Also, you should always do it in a thoroughly preheated cooker. Generally, for the first half of the cooking time, you should cover the pork with foilto ensure even softening, then roast it uncovered for the remaining time.
How to defrost pork tenderloin correctly?
Proper defrosting is one of the key components of safe and great consistency meals. There are more ways to achieve this. One is to immerse the frozen meat, either wrapped or by itself, in a large bowl of cold water.
Change the water ever so often, as the meat thaws. 1 Pound can easily soften this way in an hour safely. The other method is to put your frozen pork tenderloin in the fridge overnight. It is the slowest and safest way to defrost.
You can also use the microwave to do the deed. There are two rules to look out for. Never thaw meat on the counter or anywhere at room temperature, and always cook immediately any meat that was defrosted with water or microwave.
Pistacchio encrusted Pork Tenderloin with Cherry Glaze
- 1 lb Pork tenderloin untrimmed
- 2 tbsp Pistacchio oil (olive oil will suffice too)
- ½ cup Ground pistacchios
- 3 tbsp Cherry marmalade
- 1 tbsp Lime zest
- 1 tbsp Cherry balsamic vinegar
- 1 tbsp Sea salt
- Preheat oven to 325 degrees F (165 degrees C).
- Take the frozen uncut tenderloin and immerse it in cold water for 15 minutes to baste it easier.
- Until it sits in the water, mix the cherry marmalade, lime zest, cherry balsamic vinegar with the pistachio (or olive) oil, and the sea salt. Slightly heat this mixture.
- Drypat the tenderloin after the 15-minute water bath. Baste it evenly with the mixture, make sure it goes everywhere on the meat.
- Take a roasting pan and put the pork loin in the middle.
- With your hands, take the ground pistachio, and put it all over your tenderloin. It is sticky from the mixture, so it will be easy.
- Cover the roasting pan with foil and bake in the preheated oven for 25 minutes.
- For the remaining 35 minutes, take off the cover and roast it.
- Wait a few minutes before cutting it, letting it cool off slightly, but prefer to serve it warm. It goes exceptionally well with couscous, sweet potatoes, red lentil.
How long can you freeze pork tenderloin?
Uncooked loins can be safely frozen. The ingredients can be combined too, placed in a shallow container, and frozen immediately, making it easier to create a fast meal when it’s needed.
To keep it safe, do not thaw it before using it. Cook the frozen stuffing until it reaches 165 degrees Fahrenheit.
Fresh cuts like chops, roasts, and tenderloins can be kept in the freezer for up to 6 months if well-wrapped. Ground pork that has been well-wrapped will keep in the freezer for 3 months.
Any food stored at exactly 0°F is safe to eat indefinitely, according to the United States Department of Agriculture. As a result, the USDA recommends discarding uncooked roasts, steaks, and chops after a year in the freezer, and uncooked ground meat after only four months.
How long is pork tenderloin good in the fridge?
Though pork tenderloin can stay in the fridge for two to three days, it’s preferable to prepare it as soon as possible after purchasing it. If you intend to store it for more than three days, put it in the freezer, where it will keep for up to six months. Allow 12 to 14 hours in the refrigerator for the pork tenderloin to defrost before cooking.
Furthermore, it’s wise to separate meats in your fridge from the vegetables and especially dairies. The utterly different bacteria these items have, tend to make them go bad faster. So, when thawing meat in the fridge overnight, put them in a lid-covered container or Tupperware.
Another thing, that is rarely mentioned, is you shouldn’t wash raw meat. The case is clearly different if you thaw it in cold water, but when not, you should never wash it.
There are two reasons for this:
- Firstly, there are aromas and useful bacterias that add to the flavor of healthy meat, that will be washed off.
- Secondly, for hygienic reasons, when people wash the meat at the counter, the juices tend to sprinkle everywhere else, even subtly. This gives way to accommodate the unwanted growth of bacteria in your kitchen, which can easily lead to illness.
Can I defrost pork loin in microwave?
Microwave meat thawing is a delicate process because it’s so easy to damage the quality of a fine piece of meat this way.
If you absolutely must, do it with care, but if you can avoid it by defrosting in the fridge slowly overnight, that would be the best.
If you want to thaw your pork tenderloin in the microwave, place the meat in a microwave-safe bag or on a platter. Set the microwave to defrost and examine it every few minutes to see when it is properly thawed.
Final tips and tricks
Although frozen meals may be stored forever, fresh pork roast, steaks, chops, or ribs should be used within four to six months for best quality; fresh ground pork, pig liver, or variety meats should be used within three to four months for best quality. For best results, use home-cooked pork; soups, stews, or casseroles within two to three months.
Place your tenderloin fat side up in the roasting pan to avoid drying out the meat. By placing the fat on top, you enable the fat layer to baste the roast while it cooks. This process prevents the pork from getting dry and rough.
Tenderloin may seem like a heavy restaurant dinner that you enjoy occasionally, but you can easily make it a weeknight regular. It’s a lean meat with high protein and amino acids, that’s worthy of implementing in a balanced and healthy diet. Healthy pork loins should be pinkish-red with a healthy, light marbling. Avoid any that has dark spots or looks pale.
If you have any question about this article or recipe, feel free to leave your comments below!