How to freeze raw pork tenderloin?

Are you tired of rushing to the grocery store every time you want to make a pork tenderloin dish? Look no further, because we’ll show you just how simple it is to freeze raw pork tenderloin!

Supplies You’ll Need

Before diving right in, let’s first take stock of everything we need.

  • Raw Pork Tenderloin (of course)
  • Plastic Wrap
  • Aluminum Foil
  • Freezer Bags or Vacuum Sealer Machine and Bags
  • Permanent Marker for Labeling (Trust us, this step is important!)

Alright, now that we’re all set, let’s get started on freezing our beloved pork tenderloins!

Step 1: Prepare the Tenderloins

First things first. After purchasing your desired amount of fresh pork tenderloins from the local butcher shop or grocery store/online website, inspect each piece carefully. Make sure there aren’t any signs of mold or discoloration on them – nobody likes spoiled meat when they open their freezer months later!

Then rinse them clean with cold water and pat dry with paper towels. Now comes another crucial point: portioning it out into sizes that fit your needs.

Portioning Tip:

Remember when we said labeling was vital? This step goes hand-in-hand with that. Cut your pork into portions appropriate for one meal per bag so you won’t waste anything in case not everyone digs leftovers.

Example:
– Bag 1 – Monday dinner for family
– Bag 2 – Tuesday lunch for two people etc…

It will also be easier to cook only as much as needed without thawing more than necessary food at once.

Butterflying Option:

This technique takes practice but It’s an alternative option If You’re often ready for thin cuts of the piggy.
Butterfly Your raw imported meat by holding its tapered end up vertically and slicing the tenderloin lengthwise from its thicker end downward through the center until you nearly reach but don’t quite split it into two pieces, allowing it to open like a book.
Either way, once portioned or butterflied and labeled your Pork ready for wrapping…

Step 2: Wrap It Tight

Understandably, raw pork can be subject to freezer burn if not stored correctly. So our next mission is making sure each piece of meat is securely wrapped.

Begin by tightly enveloping each individual portion of pork with plastic wrap. Ensure that there are no air pockets in between and that they’re sealed completely at every angle.

Once complete, wrap the whole thing (yes all portions together) in aluminum foil so that it doubly protects against contamination as well as long-term freshness.
Make sure your chosen method fits tightly around each cut including any excess space filled up should go without voids too! You have been warned!

Got them bundled snuggly? Good job! Now let’s move on to prepping those bags for storage.

Step 3: Bag It Up

This step varies depending on which tool you use – either traditional freezer bags or a vacuum sealer machine (who doesn’t love some fancy kitchen gadgets?).

Option A: Freezer Bags

Let’s get creative here!
Grab spaghetti pasta boil bags outta your cabinet or stock them up from Costco –the ones which called resealable zipper snack/storage baggies- separate bundles aforementioned cooked meat cuts/butterflies evenly into distinct quantities then stuff flattened packets inside already prepared freezing zip-lock packaging.

Here comes one thing worth mentioning,
Squeeze or press gently irradiated air bubbles towards an explicit corner while sealing them carefully afterward leaving ample breathing room above food item/swag AND Don’t forget labeling what&how much is inside!!

There You Have It! Labels make distinguishing easier later when becoming aware of sorts of meat frozen.

Option B: Vacuum Sealer

If you already have a vacuum sealer, no need for additional purchases.
Put it to work! Seal each individually wrapped piece of pork tightly inside the bags following manufacturer instructions by controlling the amount of air in the bag – aka reduce exposure to all that nasty oxygen. This can triple your chances on how much longer frozen food last than Those neglecting such and yield tastier supplies down the road!

Step 4: Get Label Happy

We’ve mentioned labeling throughout this journey, but now let’s emphasize just how crucial it really is again. It’s important because letting mystery guess who or when You prepared what means possible unnecessary uncertainty!
Label each bag/tray with name-brand date (actually writing Month/Day/Year) and if desired any marinade used etc…

Now place everything flatly lined inside Your Freezing Kit.

Pro Tip?

You can use sharpies markers OR these days there are several great apps/tools aimed at helping maintain a freezer inventory because why not makes life simpler?

And voila! That’s all there is to freezing raw pork tenderloin perfectly every single time.

Just remember, fresh source meats guarantee greater quality once prepared – so ultimately success starts from choosing where we get them. Follow storage procedures as advised above plus don’t forget safety rules about defrosting properly before cooking to ensure safe outcome down line savory flavor-oriented dishes ahead!

Stay tuned folks for future expert tips & tricks 🙂

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