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Freezer burned Pork Roast

18 years ago

This was a fairly large, very lean pork loin roast that has been lost in the back of the freezer for several months with a small hole in the freezer bag. The meat is dry and white looking around the edges.

Does anyone have any ideas on how to perhaps cook this with apples or in a crockpot to give it back some of the lost moisture.

The simpler the idea the better as I am not the best of cooks. Thanks to all, Les

Featured Answer

Terrapots

18 years ago

Coffee? I'll try to keep that in mind. I've tossed out several packages that have been missed as like was said they aren't worth saving the leftovers sometimes. What great tips and ideas one learns on these forums!

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Comments (10)

sands99
18 years ago
You could throw it the crock pot with some apricot preserves and a can of apricot nectar, dried mustard, some chicken broth and a splash of brandy. But I think you should shave off the freezer burned parts, they likely will not have the same meat texture as the rest of the loin. Worth saving, yes. Serve to company, no. Good Luck!
lindac
18 years ago
Just cook it ...long and slow....you will likely never know.
I would cook it in the oven in a covered roaster and pile on...onions, apples, apricots, wine, cider, BBQ sauce....whatever. It will be fine.
Linda C
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Glenda, sounds to me like you need to complain to the manager. It shouldn't have been injected with water with a bunch of fat stuffed in it. I buy very little meat at WM because I have a whole beef in my freezer, but I do buy at Sams on occasion. I've never had a problem with it, and I would think it all comes from about the same places. In fact, that's about the only place I buy whole pork loins to cut into chops and roasts. I either smoke the whole thing, or stuff chops or the roast. Best pork roast I've done is stuffed with stove top stuffing with dried cranberries added, browned and placed in a covered stone baker, at 350Â° until an instant read thermometer reads 165Â°. I put carrots and celery and onions on the bottom of the baker, and don't add any liquid. Tami
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Sour Cream Rye Bread from "The Bread Lover's Bread Machine Cookbook" by Beth Hensperger, (2000) Havard Common Press, Boston, MA page 139 2-pound loaf 3/4 cup water 2 1/2 tablespoons balsamic vinegar 7/8 cup sour cream 3 TBLSP dark honey or molasses 3 TBLSP vegetable oil 2 1/2 cups bread flour 1 1/2 cup dark rye flour 1 1/2 TBLSP instant potato flakes 1 TBLSP + 2 tsp. gluten 1 TBLSP + 1 tsp. caraway seeds 1 1/2 tsp. ground coriander seeds 2 tsp. salt 1 TBLSP bread machine yeast or 2 1/2 tsp. SAF yeast Add wet ingredients and then dry ingredients into loaf pan in the bread machine. Use the standard setting. I bake mine in the bread machine but you can use the dough setting I guess. If using the bread machine to bake, set the crust on medium. Beth says the loaf is delicate when coming out of the pan so remove carefully and cool it standing on its side. I left it in the bread pan overnight to cool so didn't notice any delicacy taking it out. Lpink's notes: I used low fat sour cream and some non fat greek yogurt since I was almost out of sour cream. I drastically reduced the caraway and corriander. I used crushed caraway since I don't like seedy rye. I think I only used about 1/3 of both for the recipe. The flavor was still good with just that amount. I also used somewhat less salt, again maybe 1 1/2 tsp. I used half honey and half molasses for the sweetener. I also used some whole wheat bread flour in place of the plain bread flour, but not a whole lot, like maybe the equivalent of 1/2 cup for this recipe.
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magothyrivergirl
18 years ago
I know this sounds terrible - but is delicious - Use strong coffee - like leftover from the morning 4-6 cups(?)- onion- green pepper - garlic - fresh ground pepper - sometimes I throw in a diced hot pepper. Add enough water to cover - Cook very slow - crock pot or on top of stove until fork tender.
I actually cook mine in the oven - convection @ 285 about 2 hrs. in a large Le Cresuert dutch oven.
Let rest in the jusices. Remove - shred w/ 2 forks.
This cooked pork loin is then used for barbeque, frajitas , Black bean soup, nachos, enchiladas........I keep a stash of frozen cooked pork in the freezer.
People love it!
ritaotay
18 years ago
Don't you just hate when that happens... I usually just cut the freezer burn off and cook as normal... Some times it comes out ok and other times, well, I don't save the leftovers... lol

BTW, years ago I used to work at Seasoning Mills, they mixed spices for hot dogs, lunch meat and such... One of the customers had instant coffee added to their mix for hot dogs... When I asked about it I was told they add coffee to mask to the taste of meat that was about to go bad... Must have worked, the company sold the most hot dogs in Michigan... lol

Rita
grainlady_ks
18 years ago
As already mentioned, cut off the worst of the freezer burn. It is basically dehydrated meat, occasionally has a "funny" taste, and usually has a compromised texture due to freezer burn, and cook as usual. -Grainlady
love2gardennc
Original Author
18 years ago
Please Ladies, do not stop, I have been enthralled by all the possibilities offered so far.
Thanks ever so, Les
Terri_PacNW
18 years ago
Coffee..hmmmmm...I have a pretty good size loin in the fridge...Might have to try it....
diana55
18 years ago
I've never heard of that....Coffee. I'll have to give that one a try. Diana55
love2gardennc
Original Author
18 years ago
I just wanted to say Thank you for the help. I am going to try the recipe with the apricot preserves, it sounds yummy.

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