How can I cook a frozen pork loin that's 4 pounds? Any recipes?
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Oh, this is my families favorite Sunday dinner. I usually buy a 3-4 lb boneless pork loin roast. I take it from the freezer, rinse to get the plastic wrap off. On a clean cutting board, I use Dijon mustard, about 2 tbls, and rub it all over. Seasonings; Sprinkle, garlic powder, onion powder, a few dashes of sage, black pepper, Old Bay Seasoning. Then again, rub all these spices into the mustard. You can also use fresh cut up garlic cloves and press them into the roast. Cover the roast with a coating of "Wondra(sifted flour)" This seals all the juices and flavors in. Prepare the pan. A roasting pan with an adjustable rack. Spray oil the pan & rack. Place the roast in the rack, place in a 400 degree oven for 45 minutes, turn roast over, check for doneness.
You can cook it frozen in an electric pressure cooker or oven. You cannot cook it frozen in a crockpot. It is not safe.
I never cook from frozen as I have never had luck with it. I defrost in the fridge.
The pork loin MUST be defrosted to do this recipe--as it is a crock-pot shredded/pulled pork recipe and it will not cook right if the meat is still frozen.
This makes the most amazing pulled pork BBQ sandwiches. The best buns for this are those little Kings Hawaiian. They are pricey, but it is mouthwatering as the buns are a little sweet paired with the tang of the sauce!
A friend shared her "secret with me" (this recipe) and she swears that if you don't use the Heinz ingredients it calls for that it does not taste as good. Since we are both from Pittsburgh, we tend to agree because I think our taste buds are just conditioned that way!
I never used the coriander and it was fine.
This is a staple crock-pot main course at Steeler game parties and work pot lucks.
YUM!!!
I do not like to cook from frozen but this is your question.
First; it takes approximately 50% longer to cook from frozen versus fresh or thawed.
Read full instructions on recipes and follow closely for this large roast.
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