How to Freeze Pork Loins

Clearly mark the wrapped pork loins with the date and contents to prevent confusion.

Pork loins require as close to an oxygen-free environment as possible to prevent damage and dehydration when freezing. Freezers employ evaporators to prevent ice from forming on their interiors, which dry pork out within a couple days if improperly packaged. Cold burn, commonly referred to as freezer burn, occurs for the same reason -- oxidation from improper packaging. The simplest and most effective method of freezing pork loins is "banquet wrapping" -- an informal food-service-industry term that denotes wrapping food securely with cling film for extended periods of storage.

Things You'll Need

• Paper towels
• Freezer paper
• Transparent tape
• Cling film

Instructions

1. Pat the pork loin dry with paper towels. Position a 24-inch square of freezer paper on the work area, wax-side-up. Place the pork loin in the center of the freezer paper.

2. Wrap the pork loin snugly in the freezer paper and secure with transparent tape. Cut a piece of cling film measuring 24 inches by 24 inches.

3. Cut a piece of cling film measuring 24 inches by 24 inches.

4. Place the pork at the bottom of the cling film. Fold the sides of the film over the pork and roll the pork loin forward, wrapping tightly as you go. Repeat once more.

5. Mark the date on the package and place in the freezer for up to one year.

References

• U.S. Department of Agriculture: Freezing and Food Safety