Pork

Freezer-friendly pork recipes from A-Z.

BBQ Shredded Pork
1 boneless pork loin roast
1/2 c. cider vinegar
1 tbsp. garlic, minced
1 medium onion, diced
1 bottle of your favorite BBQ sauce (divided)

Throw all of the above (just 1/2 of the BBQ sauce to start) in your crockpot, and cook for 8-10 hours, until tender enough to shred with a fork.  Shred meat, and add in the rest of your BBQ sauce until it's as saucy as you like.  

To freeze: Let meat cool completely, and package in freezer bags (might make enough for 2 meals, depending on your family size).  Freeze flat so it's easy to store. 

To serve: Thaw completely, and reheat.  Serve on rolls with your favorite condiments - we like freezer pickles (see recipe here), extra BBQ sauce, and some cole slaw.


Honey Garlic Pork Chops
1/3 cup lemon juice
1/3 cup honey
2 T. Soy Sauce
4 tsp. cooking sherry
2 gloves garlic, minced
6 boneless pork chops, 1-in thick
In Ziploc bag, combine lemon juice, honey, soy sauce, sherry and garlic. Add chops, thoroughly coating.

Allow to thaw overnight in fridge. Remove chops from marinade and grill for 12-15 minutes, turning once and using marinade to baste. Chops should be barely pink in middle when done.


Favorite Pork Chops

Medium sliced pork chops (usually 2 per person b/c they are small)
1 lemon
brown sugar
1 medium onion, thinly sliced
Ketchup
Salt and Pepper

To prepare to freeze: Brown the pork chops – lightly and let cool. Lay them in a large aluminum pan. (thin one is fine) Sprinkle with brown sugar just enough to lightly cover each one and salt and pepper. Squeeze lemon juice on each. Lay sliced onions on top and cover with mixture of ½ ketchup and ½ water.
To cook: Let thaw night before in refrigerator and bake on 350 for about 30-45 minutes. Good with mashed potatoes or rice.

Glazed Pork Tenderloin

2 lb pork tenderloin
Pepper
¼ cup honey
1 T Dijon mustard
2 T Worcestershire sauce
¼ cup reduced-sodium soy sauce
1 t minced garlic

To prepare for freezing: Season tenderloin lightly with pepper. In a Ziploc bag combine all ingredients and mix thoroughly. Add the tenderloins and coat with marinade. Freeze.  To split: Place ½ of tenderloin in each Ziploc with ½ of the marinade.

To cook: Thaw in refrigerator and allow to marinate for several hours. Grill or bake in 350 degree oven for 40-45 minutes or until meat thermometer reads 160 degrees.


Marinated Pork Tenderloin 1

2 lb pork tenderloin
1/3 cup cider vinegar
2 T sugar                                                                               
2 T ketchup
2 T molasses
1 T minced garlic
1 Serrano pepper, seeded and chopped
2 t. peeled, minced fresh ginger

To prepare for freezing: In a Ziploc bag combine all ingredients and mix thoroughly. Add the tenderloins and coat with marinade. Freeze.  To split: Place ½ of pork tenderloin in each Ziploc with ½ of the marinade.

To cook: Thaw in refrigerator and allow to marinate for several hours. Grill or bake in 350 degree oven for 40-45 minutes or until meat thermometer reads 160 degrees.

Marinated Pork Loin

¼ c. reduced sodium soy-sauce
¼ c. orange juice
2 tbsp. honey
1 tbsp. peeled, minced fresh ginger
1 clove garlic, minced (about 1 tsp.)
2 lb. pork loin, trimmed
2 tbsp. toasted sesame seeds

Sauce:
¼ c. burgundy or other dry red wine
¼ c. chicken broth (or vegetable broth)
2 tsp. cornstarch
2 tbsp. water

To prepare to freeze: Mix first 5 ingredients and add to freezer bag with pork loin. In a separate “snack bag” put the sesame seeds. In a separate bag, combine the red wine and chicken broth. Put cornstarch and water mixture in small bag as well.

To cook: Remove pork loins from marinade, but save marinade to make the sauce!  Place pork in roasting pan and sprinkle with sesame seeds. Bake at 350, using a meat thermometer until internal temperature reaches 160 degrees.  When fully cooked, remove, slice, and keep warm.

Sauce: Combine the reserved marinade, wine, and chicken broth into sauce pan. Bring to boil, reduce heat, and simmer 5 minutes.  Strain sauce with a small wire strainer.  Put back into sauce pan. Add
cornstarch and water mixture and bring to boil.  Boil 1 minute. Pour over pork and serve.

Paula Dean’s Pork Tenderloin

1 1.5-2 lb. pork tenderloin, cut into 6 chops

Marinade:
1/2 C. soy sauce
4 Tbsp. honey
2 Tbsp. dry red wine
2 Tbsp. brown sugar
4 cloves garlic, minced
2 t. grated ginger
1 t. ground cinnamon
4 green onions (green parts only), chopped

Place sliced tenderloin in Ziploc bag. Combine marinade ingredients in a bowl. Whisk to combine. Pour ½ of marinade over pork tenderloin. Place remainder of marinade in separate bag. Freeze.

To Cook: Thaw. Place chops in single layer in casserole dish. Pour marinade from pork chop bag over chops. Bake at 350 for 30 minutes, turning once. Use extra bag of marinade when you turn the pork chops or heat separately and drizzle over chops when served. Other options include grilling, or placing in crock pot over low heat for a couple of hours. Note: Pork only needs to reach an internal temp. of 160 degrees.


Peppered Breaded Pork Chops

1/3 cup margarine
1 t. fresh minced garlic
1 c. plain breadcrumbs
1Tbsp. minced parsley
1 t. salt
½ t. ground red pepper
¼ t. ground black pepper
¼ t. onion powder
6 center cut boneless pork chops

In saucepan, melt butter with garlic. In shallow dish mix breadcrumbs, parsley, salt, red pepper, black pepper and onion powder until blended. Dip pork chops in garlic butter, then coat with breadcrumbs. Place in 2-8x8 pans, cover with foil, put in Ziploc & freeze.

To cook: Thaw. Bake at 425 for 40 minutes or until golden brown. (Temp. 160)

Pepper Glazed Pork Tenderloin

2 lbs pork tenderloin
Pepper
¼ C. honey
1 Tbsp. Dijon mustard
2 Tbsp. Worcestershire sauce
¼ C. reduced-sodium soy sauce
1 t. minced garlic

Season tenderloins with pepper. In a Ziploc bag combine all ingredients and mix thoroughly. Add the tenderloins and coat with marinade. Freeze.

To cook: Thaw. Allow to marinate for several hours. Grill or bake at 350 for 40-45 minutes or until meat thermometer reads 160 degrees.


Savory Pork Carnitas

1 Boston butt pork roast (3- 4 lb.) trimmed of fat
1 pkg. (1.25 oz.) taco seasoning
3 cloves garlic, sliced
1 large onion, diced
1 can (4 oz.) whole green chiles, drained
1 cup water

Include with meal: 1 pkg. 8-10" flour tortillas

Optional garnishes: shredded lettuce, chopped tomatoes, sliced avocado, sour cream,
lime wedges, chopped green onions, fresh cilantro

Place roast, taco seasoning, garlic, onion and chiles in 4 1/2 - 6 qt. slow cooker. Add water. Stir to combine. Coverand cook til tender enough to shred (6 hours on high, 10 hours on low). Remove from the cooker and shred meat with a fork. Spread evenly down the center of the tortillas and roll.
Repeat. Serve with your favorite garnishes.


Stuffed Pork Chops
6 thick cut boneless pork chops
1 package Stove Top stuffing mix for pork

To prepare for freezing: Butterfly the pork chops. Prepare stuffing according to the package directions. Stuff pork chops. Wrap each chop separately in plastic wrap and place in Ziploc bag. To split: Remove desired # of chops from the Ziploc bag as needed.

To cook: Thaw. Bake in 350 degree oven for 30 minutes or until no longer pink inside.