luna_baby wrote: We don't eat a lot of meat. Usually when we want it I buy just what I need from a Mennonite butcher not too far away.
I bought 4 top loins for Christmas, about 4-5 lbs, and I only ended up using 3 of them, so one is sitting in a zip lock freezer bag in my fridge.
Can I freeze it without sacrificing quality when I finally do cook it?
If I can freeze it, should I put a marinade in there now so that when I do take it out all I have to do is toss it in the fridge to defrost? Or just put it in there nekkid?
Or should I roast it now, slice it up, and freeze it cooked?
I cooked the three I did by making a paste of olive oil, rosemary, garlic, salt, onion powder, and pepper. I patted it all over the meat, let it sit in the fridge for about two hours, then roasted with the convection roast setting. It was so yummy. Fork tender, delicious, and the crusty stuff was sooooosooooosooooyummy..
I usually don't like to freeze meat, I think it makes it tough, but I'd welcome some help cause there's $60 worth of top loin I really can't eat right now sitting there making me feel guilty.
(PS Sorry about the picture....for some reason my "Finder" got stuck and I couldn't get it to go away so I picked something innocuous.) Happy Hug an Elephant Day.)