Quick Answer
You do not have to thaw pork tenderloin before cooking it. Pork tenderloin can be cooked directly from frozen with excellent results. The tenderloin’s cylindrical shape allows it to cook evenly when frozen. Simply add extra cooking time to account for the frozen state. As a general rule, cook frozen pork tenderloin for about 1.25-1.5 times longer than unfrozen. So if thawed tenderloin takes 30 minutes to roast, frozen will need 45-60 minutes. Test with a meat thermometer to ensure it reaches 145°F internally.
What is Pork Tenderloin?
Pork tenderloin is an oblong, cylindrical cut of meat from the loin section near the pig’s back. It is one of the most tender cuts of pork due to its minimal fat content and fine grain. When raw, pork tenderloin is pale pink in color. It has very little marbling or fat running through it.
The tenderloin sits beneath the pork loin roast along the backbone. There are two tenderloins per pig, one on either side of the spine. Each tenderloin weighs approximately 1-2 pounds. They are sometimes sold individually or paired together as a “double” tenderloin roast.
Pork tenderloin has a mild, delicate flavor and tender texture when cooked properly. It is very lean and dries out easily if overcooked. Proper cooking keeps it juicy and prevents it from becoming tough.
Benefits of Cooking Frozen
Cooking pork tenderloin directly from frozen offers several advantages:
- It saves time. Thawing in the refrigerator can take over 24 hours for a full tenderloin.
- No worries about unsafe thawing methods. Improper thawing leads to bacterial growth.
- More flexibility in meal planning. You can decide to cook frozen meat on short notice.
- Less food waste. Frozen meat stays fresh longer, so there is less chance it will spoil before cooking.
- Better texture. Slow thawing can degrade meat texture. Cooking from frozen helps avoid this.
The bottom line is that cooking tenderloin from frozen is not only safe, but can be more convenient than defrosting it first.
How to Cook Frozen Pork Tenderloin
Cooking tenderloin straight from the freezer requires little adaptation:
- Preheat oven to 400°F.
- Season frozen tenderloin with salt, pepper, and any other spices or herbs.
- Place seasoned tenderloin directly into the preheated oven. Use a baking sheet for easier cleanup.
- Increase cooking time. Figure about 1.25 to 1.5 times the normal cooking duration. For example, if thawed tenderloin takes 30 minutes, frozen will need 45-60 minutes.
- Test for doneness by inserting a meat thermometer into the thickest part. It should reach 145°F internally.
- Let rest for 5-10 minutes before slicing and serving.
The tenderloin may take slightly longer than usual to develop a browned exterior, but it will cook through perfectly as long as the internal temperature hits 145°F.
Approximate Cooking Times for Frozen Pork Tenderloin
| Tenderloin Thickness | Cooking Time from Frozen |
|---|---|
| 1 inch | 45-55 minutes |
| 1.5 inches | 60-70 minutes |
| 2 inches | 65-80 minutes |
Cooking times will vary based on the diameter and shape of your particular tenderloin. Use a meat thermometer and add time accordingly if the center has not reached 145°F when tested.
Letting the tenderloin rest after cooking allows the juices to redistribute evenly throughout the meat. This maximizes juiciness when you slice into it.
Tips for the Best Results
Here are some tips for cooking the most flavorful, tender pork tenderloin from frozen state:
- Defrost in the refrigerator if time allows. This will reduce overall cooking time. But it is not required for safety or quality.
- Pound it to an even thickness. This will help it cook at the same rate throughout.
- Always let rest before slicing. This allows juices to reabsorb for tender, juicy meat.
- Use a meat thermometer. It provides the only sure way to confirm safe doneness.
- Avoid overcooking. Cook just until it registers 145°F internally. Overcooked pork dries out.
- Slice across the grain. This yields the most tender bites.
Marinade Ideas
A flavorful marinade adds moistness and flavor to the pork. Try one of these easy marinades:
- Apple Cider: Apple cider vinegar, olive oil, garlic, apple slices, rosemary, salt, and pepper.
- Asian: Low sodium soy sauce, honey, lime, garlic, and ginger.
- Mediterranean: Lemon juice, garlic, olive oil, oregano, and black pepper.
- Jerk Style: Jerk seasoning, lime juice, brown sugar, oil, and scallions.
- Cajun: Cajun seasoning, buttermilk, hot sauce, garlic, and paprika.
For best results, marinate overnight in the refrigerator. Or marinate for at least 2-4 hours if short on time. The acidic ingredients help tenderize the meat.
Cooking Methods
In addition to roasting in the oven, consider these different cooking methods:
- Sous vide – Vacuum seal and cook in a water bath at 140°F for 1-4 hours depending on thickness.
- Grill – Great for adding smoky flavor. Use medium high heat for 7-12 minutes per side.
- Broil – Cook 6 inches from heat for 14-18 minutes, flipping halfway.
- Saute – Brown sliced tenderloin in batches over medium-high heat just 1-2 minutes per side.
- Braise – Brown all over then simmer in broth for ultra-tender results.
No matter which cooking method you choose, using a meat thermometer is critical for properly cooked, safe pork.
Serving Ideas
Beyond just roasting plain, try these serving ideas:
- Slice and add to salads, wraps, pizza, pasta, or sandwiches
- Dice and add to kebabs, tacos, stir fries, or fajitas
- Pair with fruit relishes or chutneys like mango, peach, or plum
- Serve with sauces like chimichurri, cherry demi glace, or reduced balsamic vinegar
- Roast whole and slice into medallions for entree presentation
Pork tenderloin offers versatility to use in many recipes. Take advantage of its naturally tender qualities.
Storage and Food Safety
Raw pork tenderloin:
– Store in freezer up to 4-6 months for best quality
– Defrost in the refrigerator, never at room temperature
– Refrigerate for 3-5 days after thawing
Cooked pork tenderloin:
– Store leftovers in airtight container for 3-4 days
– Can be frozen for 2-3 months
Always cook pork to a minimum internal temperature of 145°F and allow a 3 minute rest time before carving. This ensures any potential bacteria are killed and pork is safe to consume.
Conclusion
Pork tenderloin does not need to be thawed before cooking. Its thin shape allows for even cooking straight from frozen state. Simply increase cooking time by 25-50% and use a meat thermometer to confirm a safe final temperature of 145°F. Benefits of cooking tenderloin from frozen include added convenience, better texture, and reduced food waste. While thawing beforehand in the refrigerator is ideal, it is not necessary for delicious, juicy results. With a few simple tips, you can enjoy this versatile cut straight from the freezer anytime.