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
4
2
2
2
2
Need to make a substitution?
Preparation
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.