Cooking any meat from a frozen state tends to take longer. However, that doesn’t have to mean it’s going to be any less enjoyable. It is possible to maintain high taste standards when cooking frozen meat, you just need a solid approach. In the case of pork tenderloin, a good rule of thumb is 30 minutes per pound of frozen meat.
Pork tenderloin is a staple for many restaurants across the globe. Their dishes tend to be so delicious, that amateur cooks think it’s impossible to imitate at home. Well, that is far from the truth. Pork tenderloin is one of the easiest meats to cook, so it’s a superior choice for any novice who wants to up their game with a spectacular meal.
Can I Cook the Frozen Pork Tenderloin without Defrosting it First?
You can certainly cook pork tenderloin frozen, or partially frozen, without defrosting it first. This can be done in the oven, on the stovetop, in a pressure cooker, on a grill, or even in an air fryer. There is only one exception. NEVER cook frozen pork loin in a slow cooker.
The cooking times typically run 50% longer if you cook something without thawing it first. If using a traditional convection oven, the best temperature is 325° F.
You should always thoroughly preheat your oven prior to starting. For the first half of the cooking time, you need to cover the pork with aluminum foil to ensure an even softening of the meat. The foil will also prevent the outside of the loin from burning. Then, uncover the loin for the remainder of the cooking time.
How to Properly Defrost Pork Tenderloin?
Proper defrosting is one of the key components of safe and consistent meals. There is more than one way to achieve this. One method is to immerse the frozen meat, either wrapped or by itself, in a large bowl of cold water. Change the water a few times as the meat thaws. One pound will thaw using this method, in approximately one hour.
Another method is to place your frozen pork tenderloin in the fridge overnight. This is the slowest, but the safest way to defrost. Allow 12 to 14 hours in the refrigerator for the pork tenderloin to defrost before cooking.
You can also use the microwave. Place the meat in a microwave-safe bag or on a platter. Set the microwave to defrost and opt for smaller increments of time in the microwave. Check the meat after every cycle. Once the meat is soft to the touch, you are good to go. Thawing meat in the microwave is a delicate process because it’s extremely easy to damage the quality of the meat this way. If you can avoid using the microwave by defrosting in the fridge slowly overnight or in cold water, you will not regret it.
There are two rules to follow when thawing out meat. Never thaw meat on the counter or anywhere at room temperature. This is basic food safety. The longer the meat stays in the “danger zone,” of temperatures, which is 40°F-140°F, the more susceptible it becomes to foodborne bacteria, which can make you violently ill. Always cook any meat that was defrosted with water or the microwave IMMEDIATELY.
Pistachio-Crusted Pork Tenderloin with Cherry Glaze
Ingredients
- 1 lb Pork tenderloin untrimmed
- 2 tbsp Pistachio oil (olive oil will suffice too)
- ½ cup Ground pistachios
- 3 tbsp Cherry marmalade
- 1 tbsp Lime zest
- 1 tbsp Cherry balsamic vinegar
- 1 tbsp Sea salt
Instructions
- Preheat oven to 325 degrees F (165 degrees C).
- Take the frozen, uncut tenderloin and immerse it in cold water for 15 minutes.
- While the loin is in the water, mix the cherry marmalade, lime zest, cherry balsamic vinegar with the pistachio (or olive) oil and the sea salt.
- Slightly heat the mixture on the stovetop on low heat.
- Dry-pat the tenderloin after the 15-minute water bath. Baste it evenly with the mixture from step #2. Make sure you saturate the entire tenderloin with the mixture.
- Take a roasting pan and place the pork loin in the middle.
- With your hands, take the ground pistachio, and rub it all over your tenderloin. The tenderloin will be sticky from the mixture in step #2, so the pistachios will adhere quite easily.
- Cover the roasting pan with aluminum foil and bake in the preheated oven for 25 minutes.
- For the remaining 35 minutes, takeoff the foil and open roast the tenderloin.
- Wait a few minutes before cutting it, letting it cool off slightly. Serve it warm. It goes exceptionally well with couscous, sweet potatoes, red lentil.
Notes
Storage Tips
Cooked and uncooked tenderloin can be safely frozen. Cuts like tenderloins can be kept in the freezer for up to 6 months, if well-wrapped. This applies to cooked tenderloins as well. Any food stored at exactly 0°F is safe to for up to twelve months, according to the United States Department of Agriculture. The USDA recommends discarding uncooked roasts, steaks, and chops after a year in the freezer, and uncooked ground meat after only four months.
The ingredients for the cherry sauce can be combined, placed in a shallow container, and frozen immediately. This will make it easier to create a fast meal when needed. To keep it safe, do not thaw the mixture before using it. Cook the frozen mixture on the stovetop at low heat until it reaches 165 degrees Fahrenheit.
Though uncooked 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 up to twelve months.
Furthermore, it’s wise to separate meat from the vegetables and dairy products in your fridge. These products carry completely different bacteria. Placing these items in close proximity to each other will cause them to go bad faster through cross-contamination. So, when thawing meat in the fridge overnight, put the meat in an air-tight container.
Another thing that is rarely mentioned, is you should not rinse or wash off raw meat. The case is clearly different if you thaw it in cold water, which is fine. But if not, you should never rinse or wash the meat.
There are two reasons for this:
- There are healthy bacteria on the meat that adds to the flavor of the meat. You don’t want to wash the bacteria off.
- For hygienic reasons, when people wash the meat in the sink, the juices tend to splash onto the countertops and floor. Even subtly, this gives way to unwanted growth of bacteria in your kitchen, which can lead to foodborne illnesses that can make you and your family violently ill.
Final Thoughts
Although frozen meals may be stored for close to a year, fresh pork tenderloins should be used within four to six months for best quality.
Place your tenderloin fat side up in the roasting pan to avoid drying out the meat. By placing the fat side on top, you enable the tenderloin to baste in the fat while it cooks. This process prevents the pork from drying out in the oven.
Tenderloin may seem like a restaurant-only meal that you can only enjoy occasionally, but you can easily make it a weeknight regular. Tenderloin is a lean meat with high protein and amino acid content that is a great addition to maintain a balanced and healthy diet. Healthy pork tenderloins should be pinkish in color with light marbling. Avoid any tenderloins that have dark spots or looks pale.
If you have any question about this article or recipe, feel free to leave your comments below!
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