Big-Batch Freezer Pork Tenderloin Strips

Preparation

1. 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.