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Frozen pork loin - how to cook?

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Stretchad Jan 27, 2008 11:01 AM

I want to make a BBQ pork loin recipe, but my pork loin (about 1lb for two of us) is frozen. How should I cook this??

Can I put it in the crock pot frozen and roast it with sauce for a few hours?
If I roast in the oven, should I leave the BBQ sauce off until the end?
How do I best defrost it?

  1. m
    mpalmer6c Jan 27, 2008 12:02 PM

    I like to defrost overnight in the fridge; with a piece that small, putting on barbecue sauce at the start should work. With a large piece, the sauce can blacken with long cooking.

    Here's a good site:

    http://www.fabulousfoods.com/features...

    1. a
      Alan408 Jan 27, 2008 12:11 PM

      A quick way to defrost: put the pork in a ziplock bag, put the pork/bag in a pot of water and add cold water from the tap. Change water, the more often you change the water, the faster the pork will defrost.

      1 lb loin is either a thick boneless chop or a ~12" length of tenderloin. I wouldn't try to "BBQ" either of those cuts. Do you have a long slender piece of a "chunk" of pork? If it the long slender piece, defrost, season with S&P, saute in olive oil, 2-3 minutes per 2-3 sides, then finish in a hot oven, I don't have a time recommendation, I use a themometer, but maybe 15 minutes, if you would like to add BBQ sauce, add when the meat is done, you may want to drain off fat before adding sauce. If it is a chunk, slice in half, use above method.

      1. applehome Jan 27, 2008 12:39 PM

        1) You don't roast in a crock pot, you braise (with liquid). Roasting is dry heat.

        2) 1 Lb piece of pork loin? That's barely a thick chop. Do you mean loin or tenderloin? Because there's a big difference. The loin is an oval cross-section, about 2" diameter up and down and 3-4" across. It can be anywhere from a few inches long to almost the length of the pig. A tenderloin is about 12" long, and starts with about a 2" circle and tapers down. Both pieces are lean, but the tenderloin is long-grained and tender (as the name suggests) and can be quite forgiving, while the loin can become quite dry and hard if overcooked.

        You can't do a real que with either piece - much too lean and in your case, small (a large loin could be cooked low and slow over embers). Braising isn't a particularly good idea with these pieces as well, for the same reason (too lean, too small). You can braise the loin, but definitely not the tenderloin - unless you like stringy meat.

        Fully thaw the meat before cooking - the one thing that the microwave is good for... or thaw it under a small stream of running water (cold) in the sink. A 1 lb piece of meat will not take long.

        For either, I'd recommend rubbing with a dry rub (salt, brown sugar, onion and garlic powder, paprila, celery salt, coriander, cumin... whatever you got...). Brown meat in a hot pan with some oil, constantly turning to not let it burn. If it's a loin, throw into the oven at 400F. Check center with an instant read thermometer in about 5-8 minutes - should read about 140F. Don't let it go much further than that - don't be afraid of the center being a little pinkish, not as pink as beef, but you really don't want it well done unless you like to exercise your jaw muscles and swallow dry, hard meat.

        The tenderloin may not even need to be put in the oven. Check the middle of the thick end coming out of the frying pan and see if it's done - if not, put in the oven for a few minutes. You might want to put some foil around the tapered end to keep it from becoming overcooked.

        Serve with the bbq sauce on the side, or sauce up the roast after you take it out of the oven and as you let it sit (always let a roast sit to bring the fluids back to center).

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