Frozen whole pork loin roast - not sure how to use

[bbq_esq]

Relative of mine grabbed me a boneless loin roast when they were on a deep sale at Costco (I want to say under .99/lb). It’s a big 5 lb roast. I buy these pretty often and break them down into a few smaller roasts and some boneless chops but this one came to me completely frozen. I don’t have any possibility of feeding enough people to cook this whole thing at once so I’m just looking for suggestion on how to attack it. I don’t want to thaw it and refreeze it, so I’m not sure what to do without wasting food (which I despise).

if I turned some into Canadian bacon, would it still suffer if I refroze it? I could probably give a good deal of it away in that form but even that doesn’t use the whole thing. If I’m left with a reasonable size roast I can use that to feed a decent crowd. But the whole roast would feed an army lol

[ecowper]

So, at 1/2 pound of meat per person a 5 lb loin roast will serve 10 people with some leftovers in my experience :-)

[WayneT]

I recently did a sous vide 4 lb pork loin, then seared it and served with a pineapple-habanero sauce I got from Costco. Sous vide time was 4.5 hours at 143F. I fed 6 people with it and had 4 half-inch slices left over. I seared and crisped up the leftover slices for breakfast the next morning.

[ecowper]

That sounds about right Wayne …. For a group of 6-8 I would probably cook a 5 lb pork loin

[bbq_esq]

I gotta get something big enough tosous vide this sucker in first

[RichieB]

Cook the whole roast. What you don't consume, portion it as desired, lable and freeze. I do this all the time with all types of cuts of protien.

[Sweaty Paul]

+1 this idea!

[bbqLuv]

+2

[bbq_esq]

That seems like it should have been obvious to me. Thanks.

[DavidNorcross]

I agree to cook and then freeze. But in my experience it does not hurt to refreeze. Most of the meat we buy has been frozen and then we take it home and freeze it again.

[MBMorgan]

I’d cook, portion into smaller servings/meals, vac seal, and refreeze. Piece of cake.

[Skip]

Smoke about 1/3 of it to 150 Max and chill it before slicing thin for sandwiches. IMO you could refreeze some of that sandwich meat too. You'll have great sandwich meat!

[bbq_esq]

I do love thin sliced pork loin for sandwiches so I might have to do this.

[Uncle Bob]

Slice off what you want size wise for whatever.............the rest, make Basturma.

[johnec00]

We trim most of the fat and silver skin. Equilibrium cure like back (Canadian) bacon for about 3 weeks. Smoke in BGE to 150-155º IT, slice, vacuum bag and freeze. Pull a package out of the freezer and thaw for great "ham" sandwich with controlled salt content (1.6% used in cure).