Active Time

　　45 minutes

　　Total Time

　　1 hour 30 minutes

　　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.

　　

Ingredients

12–14 servings

　　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)

　　

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.