Skip to main content
Epicurious

Big-Batch Freezer Pork Tenderloin Strips

By Anna Stockwell

5.0

(8)

Image may contain Wok and Frying Pan
Photo by Chelsea Kyle, Food Styling by Anna Stockwell

Stash bags of these spice-rubbed pork tenderloin strips in your freezer to use to make stir-fries, fajitas, soups, salads, sandwiches, and more family-friendly dinners.

Looking for options? Try our juiciest pork tenderloin recipe with a honey-mustard glaze.

Recipe information

  • Total Time

    1 hour 30 minutes

  • Yield

    12–14 servings

Ingredients

3 lb. pork tenderloins (about 4)
4 tsp. kosher salt
2 tsp. freshly ground black pepper
2 tsp. ground coriander
2 tsp. ground cumin
2 tsp. light brown sugar
Extra-virgin olive oil (for cooking)

Preparation

  1. 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.

TagsPork TenderloinPorkMeatMainDinnerDairy FreeGluten FreeNut FreeEasyMake AheadMeal PrepEpicurious

See Related Recipes and Cooking Tips

Read More
Smashed Pork Tacos
Instead of searing one tortilla at a time, you'll cook eight at once under the broiler.
Moo Ping (Thai Grilled Pork Skewers)
This version of pork skewers is made in the oven, which tastes just as good, but you could always throw these on the grill for a version closer to the original.
Île Flottante
Originally called omelette à la neige (snow omelet) in reference to the fluffy snow-like appearance of the meringue, île flottante (floating island) has a lengthy history that dates back to the 17th century.
Grape Dumplings
Native American people made these with cornmeal dumplings, simmering them with wild grapes, which were harvested at their peak sweetness.
Crispy Baked Wings With Berbere Honey Glaze and Fried Garlic
Berbere is a spicy chile blend that has floral and sweet notes from coriander and cardamom, and when it’s paired with a honey glaze, it sets these wings apart from anything else you’ve ever had.
Frijoles Peruanos (Peruvian Refried Beans)
Mayocobas, or canary beans, are the quick-cooking pantry ingredient you should know about.
Smothered Italian Sausage
This is what I call a fridge-eater recipe. The key here is getting a nice sear on the sausage and cooking the tomato down until it coats the sausage and vegetables well.
Sofrito Bolognese
An ex-boyfriend’s mom—who emigrated from Colombia—made the best meat sauce—she would fry sofrito for the base and simply add cooked ground beef, sazón, and jarred tomato sauce. My version is a bit more bougie—it calls for caramelized tomato paste and white wine—but the result is just as good.