I recently found a forgotten portion of pork tenderloin in the freezer. When I have time to deal with it, I prefer to marinate it directly without thawing it first. The meat absorbs a quick marinade well, resulting in tender roast that easily falls apart with a fork. I usually serve it with garlic sauce with tomatoes and either roasted or mashed potatoes, depending on the day’s mood and schedule.
Quick Info
Total time: 3-5 hours (including marinating and cooking)
Preparation time: 15 minutes active, the rest for marinating and baking
Baking time: approximately 45-50 minutes at 165°C
Servings: 5-6 people
Difficulty: medium, requires attention to marinating and baking
Recipe type: homemade roast, lunch or dinner
Ingredients
For the roast:
1500 g pork tenderloin (frozen)
salt
1/2 teaspoon basil
1/2 teaspoon Spicy & Hot seasoning
6 garlic cloves
150 ml oil
For the marinade:
1 liter water
2 tablespoons vinegar
1 tablespoon coarse salt
For the garlic sauce:
1 head of garlic
1/2 teaspoon coarse salt
1 pinch of ground pepper
1 tablespoon olive oil
1/2 teaspoon vinegar
200 g canned tomatoes with vegetables
1 tablespoon sweet ketchup
Preparation Method
1. Marinating the meat (with thawing directly in the marinade)
If you have portioned and frozen meat, place the pieces directly into a large bowl with a lid. Mix the water with the vinegar and salt for the marinade, then pour it over the meat. Let it thaw slowly in the fridge or at room temperature if you’re in a hurry, turning the pieces occasionally. As the meat softens, pierce it here and there with the tip of a knife to allow the marinade to penetrate better. Once fully thawed, leave it in the liquid for at least an hour. In total, marinating and thawing takes 2-4 hours, depending on the thickness of the portions and the ambient temperature.
2. Preparing for the oven
Remove the meat from the marinade, rinse it quickly under cold running water, and drain it well. Cut each piece of meat with a sharp knife, without completely separating it, in a fan shape (just a few deep cuts to insert garlic and spices).
3. Seasoning and “stuffing” with garlic
Rub the meat all over with a little oil. Sprinkle with salt, basil, and Spicy & Hot seasoning (you can adjust to taste). Peel 6 garlic cloves and slice them. Insert the garlic slices into the cuts made in the meat.
4. Baking
Pour the remaining oil into the baking tray. Arrange the pieces of meat so that they are not stacked on top of each other. Place the tray in the preheated oven at 165°C (low to medium heat). Bake for 45-50 minutes or until the meat is well-cooked and browned. Depending on the thickness of the meat and your oven, the time may vary; check towards the end with a knife if in doubt.
5. Garlic sauce with tomatoes
Peel a head of garlic and crush the cloves. Add the salt and mash until you get a paste. Gradually incorporate the olive oil, like making mayonnaise. Add the pepper and vinegar. Mix in the drained canned tomatoes and the tablespoon of sweet ketchup. If you like, you can adjust the consistency with a little water or some juice from the baking tray.
6. Serving
Slice the warm roast or leave it in large pieces and top with the garlic sauce. It goes well with baked potatoes, mashed potatoes, or any side dish you prefer.
Why I make this recipe often
I use it when I have frozen meat that’s been in the freezer for a while. The marinade with vinegar and salt helps tenderize the meat, even the driest pieces. Plus, the preparation method is simple, and the garlic sauce with tomatoes complements the roasted meat nicely. The recipe is versatile and doesn’t cause headaches when cooking.
Tips and Variations
Tips
Don’t skip the marinating step, even if it seems tempting. It makes a difference in texture.
If you have time, let the meat marinate in the fridge overnight.
Pierce the meat well – it helps with tenderness and allows the spices to penetrate.
If you want a crispier crust, you can turn on the grill for the last 5 minutes.
Substitutions
Pork tenderloin can be replaced with pork shoulder or beef tenderloin, adjusting the cooking time as needed.
Spicy & Hot seasoning can be substituted with hot paprika, pepper, or a meat seasoning mix.
Variations
Chopped parsley can be added to the garlic sauce if you enjoy a greener taste.
Canned tomatoes with vegetables can be replaced with plain peeled or sliced tomatoes if you don’t have any.
If you want a thinner sauce, dilute the garlic sauce with a bit of the juice released from the meat while baking.
Serving Ideas
The roast pairs well with classic sides: baked potatoes, mashed potatoes, sautéed vegetables, or even a green salad.
You can use leftover meat in sandwiches or cold salads.
Frequently Asked Questions
1. Can I marinate meat directly from frozen?
Yes, it works well if it is portioned before freezing. Let it thaw slowly in the marinade, stirring occasionally.
2. What should I do if I don’t have Spicy & Hot seasoning?
You can use any steak seasoning mix, paprika, or just salt and pepper. Adjust the flavor to your liking.
3. Can I use fresh meat?
Yes, but let it marinate for only 1-2 hours to absorb the flavor. The total cooking time may decrease slightly.
4. Can I omit the ketchup from the garlic sauce?
Yes, if you don’t like it. You can just add tomatoes or possibly a little tomato paste for consistency.
5. Can I add other vegetables to the roast?
You can add them directly to the tray, but keep in mind that vegetables will cook faster than the meat. You can add them towards the end if you prefer.
Nutritional Values
Approximately, per 100 g of roast (without sides or garlic sauce): 210-230 kcal, 16-18 g protein, 16 g fat, 1-2 g carbohydrates. The garlic sauce with tomatoes and ketchup adds about 15-20 kcal per serving, depending on the amount. Values are approximate and depend on the fat content of the meat and how much sauce you serve.
Storage and Reheating
Cooked meat can be stored in the fridge in a covered container for up to 3 days. To reheat, place it in the oven or on a skillet with a little water or sauce to prevent it from drying out. The garlic sauce is best fresh but can be kept in the fridge for 1 day.
This is the recipe I make when I don’t want to complicate things with forgotten meat in the freezer. The result is a simple, tender roast with a clear flavor, and a garlic sauce that balances everything nicely.
Quick Info
Total time: 3-5 hours (including marinating and cooking)
Preparation time: 15 minutes active, the rest for marinating and baking
Baking time: approximately 45-50 minutes at 165°C
Servings: 5-6 people
Difficulty: medium, requires attention to marinating and baking
Recipe type: homemade roast, lunch or dinner
Ingredients
For the roast:
1500 g pork tenderloin (frozen)
salt
1/2 teaspoon basil
1/2 teaspoon Spicy & Hot seasoning
6 garlic cloves
150 ml oil
For the marinade:
1 liter water
2 tablespoons vinegar
1 tablespoon coarse salt
For the garlic sauce:
1 head of garlic
1/2 teaspoon coarse salt
1 pinch of ground pepper
1 tablespoon olive oil
1/2 teaspoon vinegar
200 g canned tomatoes with vegetables
1 tablespoon sweet ketchup
Preparation Method
1. Marinating the meat (with thawing directly in the marinade)
If you have portioned and frozen meat, place the pieces directly into a large bowl with a lid. Mix the water with the vinegar and salt for the marinade, then pour it over the meat. Let it thaw slowly in the fridge or at room temperature if you’re in a hurry, turning the pieces occasionally. As the meat softens, pierce it here and there with the tip of a knife to allow the marinade to penetrate better. Once fully thawed, leave it in the liquid for at least an hour. In total, marinating and thawing takes 2-4 hours, depending on the thickness of the portions and the ambient temperature.
2. Preparing for the oven
Remove the meat from the marinade, rinse it quickly under cold running water, and drain it well. Cut each piece of meat with a sharp knife, without completely separating it, in a fan shape (just a few deep cuts to insert garlic and spices).
3. Seasoning and “stuffing” with garlic
Rub the meat all over with a little oil. Sprinkle with salt, basil, and Spicy & Hot seasoning (you can adjust to taste). Peel 6 garlic cloves and slice them. Insert the garlic slices into the cuts made in the meat.
4. Baking
Pour the remaining oil into the baking tray. Arrange the pieces of meat so that they are not stacked on top of each other. Place the tray in the preheated oven at 165°C (low to medium heat). Bake for 45-50 minutes or until the meat is well-cooked and browned. Depending on the thickness of the meat and your oven, the time may vary; check towards the end with a knife if in doubt.
5. Garlic sauce with tomatoes
Peel a head of garlic and crush the cloves. Add the salt and mash until you get a paste. Gradually incorporate the olive oil, like making mayonnaise. Add the pepper and vinegar. Mix in the drained canned tomatoes and the tablespoon of sweet ketchup. If you like, you can adjust the consistency with a little water or some juice from the baking tray.
6. Serving
Slice the warm roast or leave it in large pieces and top with the garlic sauce. It goes well with baked potatoes, mashed potatoes, or any side dish you prefer.
Why I make this recipe often
I use it when I have frozen meat that’s been in the freezer for a while. The marinade with vinegar and salt helps tenderize the meat, even the driest pieces. Plus, the preparation method is simple, and the garlic sauce with tomatoes complements the roasted meat nicely. The recipe is versatile and doesn’t cause headaches when cooking.
Tips and Variations
Tips
Don’t skip the marinating step, even if it seems tempting. It makes a difference in texture.
If you have time, let the meat marinate in the fridge overnight.
Pierce the meat well – it helps with tenderness and allows the spices to penetrate.
If you want a crispier crust, you can turn on the grill for the last 5 minutes.
Substitutions
Pork tenderloin can be replaced with pork shoulder or beef tenderloin, adjusting the cooking time as needed.
Spicy & Hot seasoning can be substituted with hot paprika, pepper, or a meat seasoning mix.
Variations
Chopped parsley can be added to the garlic sauce if you enjoy a greener taste.
Canned tomatoes with vegetables can be replaced with plain peeled or sliced tomatoes if you don’t have any.
If you want a thinner sauce, dilute the garlic sauce with a bit of the juice released from the meat while baking.
Serving Ideas
The roast pairs well with classic sides: baked potatoes, mashed potatoes, sautéed vegetables, or even a green salad.
You can use leftover meat in sandwiches or cold salads.
Frequently Asked Questions
1. Can I marinate meat directly from frozen?
Yes, it works well if it is portioned before freezing. Let it thaw slowly in the marinade, stirring occasionally.
2. What should I do if I don’t have Spicy & Hot seasoning?
You can use any steak seasoning mix, paprika, or just salt and pepper. Adjust the flavor to your liking.
3. Can I use fresh meat?
Yes, but let it marinate for only 1-2 hours to absorb the flavor. The total cooking time may decrease slightly.
4. Can I omit the ketchup from the garlic sauce?
Yes, if you don’t like it. You can just add tomatoes or possibly a little tomato paste for consistency.
5. Can I add other vegetables to the roast?
You can add them directly to the tray, but keep in mind that vegetables will cook faster than the meat. You can add them towards the end if you prefer.
Nutritional Values
Approximately, per 100 g of roast (without sides or garlic sauce): 210-230 kcal, 16-18 g protein, 16 g fat, 1-2 g carbohydrates. The garlic sauce with tomatoes and ketchup adds about 15-20 kcal per serving, depending on the amount. Values are approximate and depend on the fat content of the meat and how much sauce you serve.
Storage and Reheating
Cooked meat can be stored in the fridge in a covered container for up to 3 days. To reheat, place it in the oven or on a skillet with a little water or sauce to prevent it from drying out. The garlic sauce is best fresh but can be kept in the fridge for 1 day.
This is the recipe I make when I don’t want to complicate things with forgotten meat in the freezer. The result is a simple, tender roast with a clear flavor, and a garlic sauce that balances everything nicely.