Because it’s small and has an even cylindrical shape, a pork tenderloin can be easily cooked from frozen. If it’s been seasoned before freezing, it’s fast, simple, and convenient—but the results can be less consistent than with a fresh cut of meat. You can grill, roast, or broil a frozen tenderloin, but be aware that it can take almost 50 percent longer to cook.


Things You'll Need

Storage and Seasoning

Marinate and season a pork tenderloin with spices or herbs before freezing to give it a deeper flavor. Use a mix of chili and garlic powder, beer, and lime juice, and let the meat marinate in the refrigerator for a few hours before wrapping it tightly in plastic and freezing. Another option: roll a tenderloin in a mixture of crushed, spiced nuts before wrapping and freezing. Tenderloin wrapped tightly can be kept in the freezer for two to three months.

Roasting and Broiling

Cook a frozen tenderloin in an oven at 325 degrees Fahrenheit or hotter. Preheat the oven and place the frozen loin in an oven-safe pan on the center rack, covered or uncovered. The tenderloin cooks faster when covered—a 1 1/2-pound tenderloin will be ready in 1 hour and 15 minutes when cooked at 325 degrees Fahrenheit, covered, compared to 2 hours when uncovered.

To broil a 1 1/2-pound tenderloin, preheat the oven to 500 degrees Fahrenheit, and place the tenderloin 4 to 5 inches below the broiler. Roast for about 55 minutes, turning the loin every 10 minutes to ensure even browning.

On the Grill

To grill a tenderloin, preheat the grill to medium-high heat. Place the frozen loin directly onto the grill or use an aluminum pan if you don’t want the juices from the pork dripping onto the grill. Close the lid and cook the meat for 50 minutes, turning every 15 minutes to ensure even cooking.

Food Safety

All pork tenderloins need to be cooked to an internal temperature of 145 degrees Fahrenheit, regardless of the cooking method. This minimizes your chances of food poisoning. Let the loin rest for at least three minutes after cooking to give the juices a chance to redistribute and allow the meat to finish cooking.