BIG-BATCH FREEZER PORK TENDERLOIN STRIPS

Big-Batch Freezer Pork Tenderloin Strips image

Provided by Anna Stockwell

Yield 12-14 servings

Number Of Ingredients 7

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)

Steps:

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.
Mix salt, pepper, coriander, cumin, and brown sugar in a small bowl.
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.
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.
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.
If you're making soup, add frozen pork directly to boiling broth and simmer until cooked through, 5-6 minutes.