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A great big frozen pork loin

Catherine | Jan 17, 200504:46 PM

I didn't have time to cut roasts from a whole boneless pork loin (~6#) that I bought a few months ago. I typically cook for one, and even a 2# roast taxes my ability to eat up the leftovers in time.

I'm thinking of thawing, cutting three roasts, and having my own porkapalooza. Any suggestions of recipes that would freeze well after cooking, or should I just wait for an opportunity to throw a big dinner party?

I know it's typically not a good idea to thaw and refreeze, but could I get away with a partial thaw, just enough to hack up into smaller roasts, and freeze?

Blue skies,

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