-
Active Time
45 minutes
-
Total Time
1 hour 30 minutes
Stash bags of these spice-rubbed pork tenderloin strips in your freezer to use to make stir-fries, fajitas, soups, salads, sandwiches, andmore family-friendly dinners.
Ingredients
12–14 servings
Step 1
Place pork in a glass or metal baking dish, making sure tenderloins are not touching. Freeze until firm to the touch, 30–60 minutes, which will make them easier to slice.
Step 2
Mix salt, pepper, coriander, cumin, and brown sugar in a small bowl.
Step 3
Transfer chilled pork to a cutting board. If any tenderloins are extra wide, cut in half lengthwise, then thinly slice all tenderloins crosswise into 1/8"-thick strips. Transfer to a large bowl. Add spice mixture and toss until coated.
Step 4
Divide pork among 6 resealable freezer quart bags, patting into an even flat layer in bag and pressing as much air out as possible before sealing. Freeze flat for up to 3 months.
Step 5
When ready to cook, defrost 1 bag for every 2–3 servings. Place bag in a bowl of warm water and let sit until you can press pieces of pork apart in bag but they’re still cold to the touch, about 10 minutes. Heat a swirl of oil in a large skillet over medium-high. Add pork and cook, separating pieces with a wooden spoon or spatula, then stirring often, until browned and just cooked through, 4–5 minutes.
Step 6
If you’re making soup, add frozen pork directly to boiling broth and simmer until cooked through, 5–6 minutes.
How would you rate Big-Batch Freezer Pork Tenderloin Strips?
Leave a Review
Reviews (8)
Back to TopAnother Way Is To Use A Seal-A-Meal , Makes The Meat Last Longer !!! Next Try Zipping Baggie Almost All The Way Shut , Insert A Straw Barely In The Bag And Slowly Suck Out The Air , With One Swift Move , Slide Out Straw While Zipping Shut The Bag , Or Fill A Bowl With Cold Water , Zip Baggie Almost Shut , Slowly Submerge Bag Of Meat Under Water Until You Get To The Barely Open Part And Zip Shut , The Water Forces The Air Out !!!
lillythedog
K.C. MO. Home Of The Kansas City Chiefs
4/17/2020
Excellent and easy, very versatile. For those who are confused over amount of pork tenderloin, the recipe plainly calls for 3 pounds.
tputn
Massachusetts
3/21/2020
Thanks for this recipe. I want to share one my favorite recipe of pork chops too! I found this recipe here club.cooking/recipe/how-to-bake-pork-chops/. Just try and you'll be happy
Uma1111
China
8/30/2019
Do you mean 3 lbs of pork tenderloin or 12? 6 pkgs would be 2 lbs each and 1 lb per person if serving 2, way too much, but 6 pkg of 3lb total would be 1/2 lb per pkg, not enough for a 2-3 person serving. Your instructions do not make sense to me.
Anonymous
Colorado
8/11/2019
Really delicious and convenient way to stack your freezer when tenderloin is on special and have have the beginnings of quick dinners available. Lots of room to play with the spices and I will also do this with chicken.
Anonymous
Edmonton, AB
3/26/2019
This part of the ingredients list confuses me: "3 lb. pork tenderloins (about 4)" --- does this mean a total of 3 lbs of pork tenderloin (assuming it takes 4 tenderloins to get to 3 lbs?) or 4 separate pork tenderloins with each one weighing 3 lbs (a total of 12 lbs!). Neither of those make sense to me. It seems more likely the answer is a total of 3 lbs...but can someone confirm?
Anonymous
Oregon
3/7/2019
We love the flavor of the pork prepared in advance and ready to make into a meal that taste like it took hours to prepare. I used the pork tenderloin strips for the first time last night in a stir fry, and it was quick and delicious. I plan to get creative and use the other packages in a variety of ways. I prepared this recipe as directed and wouldn't change anything. This recipe is staying handy. I think you can probably prepare chicken in a similar way, too.
kathy311
Loveland, CO
3/4/2019
Sounds great; it's going into my "soon" list. I might try subbing-in five-spice powder for the coriander and cumin; maybe split the batch and do some with one, some with the other.
peterh1
Tidewater Virginia
2/28/2019
See Related Recipes and Cooking Tips
-
Our 53 Favorite Easy Pork Recipes
Craveable pork dishes you'll come back to again and again. -
How Big-Batch Cooking Will Help You Make Dinner (and Breakfast) (and Lunch) With Your Ingredient Stash
You might have more groceries in your house than ever before. Here's how to make the best use of everything you've got. -
The Slice-and-Spice Pork Tenderloin You Freeze Before You Prep
For this month's Sunday Stash, we're putting together several meals worth of sliced-and-spiced pork that's ready to be turned into dinner at a moment's notice.
