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pork tenderloin quesitons

Aticineto | Mar 18, 201201:06 PM

Hi all,

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.

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