pork tenderloin quesitons
I bought a pork tenderloin to make tomorrow night. It is almost three pounds, and the recipe I have calls for 1 pound.
Can I cut it into three pound pieces, keep one piece, and freeze the other two?
When i cut it, do I cut length-wise, or cut three equal "cubes"
By the way - here is the recipe I am using, to give an idea of what I am doing:
1/4 cup olive or vegetable oil
2 garlic cloves, minced
1 1/2 teaspoons dried rosemary, crushed
1/2 teaspoon salt
1/4 teaspoon pepper
1 (3/4 pound) pork tenderloin
2 medium red potatoes, cut into chunks
1. In a bowl, combine the oil, garlic, rosemary, salt and pepper. Place half of the marinade in each of two resealable plastic bags. Add pork to one bag and potatoes to the other bag. Seal bags and turn to coat; refrigerate for 8 hours or overnight.
2. Drain and discard marinades. Place meat and potatoes in a greased 11-in. x 7-in. x 2-in. baking dish. Bake, uncovered, at 425 degrees F for 20-25 minutes or until potatoes are almost tender. Broil 5 in. from heat for 4-5 minutes or until potatoes are tender and a meat thermometer inserted in the pork reads 160 degrees F. Let stand for 5 minutes before slicing.
That's a good point about there possibly being two tenderloins in the package. Or, is it possible that you bought a loin roast. Doesn't really matter, either will be good.
As wyogirl said, the leftovers will make delicious sandwiches. Chill the cooked meat overnight and slice as thin as you can.
I would increase the amount of the marinade.
I bought one on sale from Von's a year ago I mean the thing was HUGE-U-MONGUS
I cut it in 3 pieces and froze 2. the way I cut was the typical way I think and that is it's one big monster of a piece of meat, so on the counter since I wanted it to be 3 equal sized pieces I did 2 vertical cuts.
sorry but don't agree on doing the whole thing at once...............
if it somehow gets messed up, then you've wasted a great prospect for later usage of the other potential pieces.
when I did mine, I grabbed a little rosemary, scallions, garlic, thyme, oregano, sage, shallots, all yard growers, and mashed them together in the mortar and pestle with coarse sea salt and multi color pepper corns, then rubbed over it all, then wrapped the entire tenderloin chub in bacon, completely covered. I know, pork on pork. oh my heavens, I need a moment.
son and husband thought it was extra good because of the crisp bacon on the outside and the dripping from the roasting process for the gravy. I agree............
re: iL Divo
I have never seen a pork tenderloin that was large enough that a third of it would feed three people much less deserve to be called "one big monster piece of meat." Not saying it doesn't exist (see "Hogzilla") just that I have never seen one.
Have noted that there is confusion by some of my friends and associates about the difference between loin and tenderloin...
they have them a couple times a year at my Von's here in southern California.
are you here kengk?
oh it is huge.
I was tempted to buy two just due to the price which was halved then halved again.
who could resist? it wasn't the typical little skinny guy I always get.
it was stated on all packages that it was the tenderloin. there were several packages.