Julie Kabe, coordinator of Zion’s Food For Friends ministry, has agreed to share some of the wonderful recipes that the group uses for freezer cooking. With grilling season upon us, Julie loves to have this Brined Pork Loin on hand in the freezer. Her kids (ages 5, 8, and 10) love them!
- 1 qt cold water
- ¼ c white sugar
- ¼ c light brown sugar
- 1/3 c kosher salt
- 1 ½ t whole black pepper corns
- 2 sprigs fresh rosemary
- 1 small onion quartered
- pinch fennel seed
- 1 bay leaf
- 2 garlic cloves, smashed
- 4-5 lbs pork loin
Combine all (but pork) in saucepan; bring to boil (Julie multiplies the brine recipe according to how many pounds of pork she has to marinate). Transfer to large glass container (Julie skips this); cool. When lukewarm, marinate pork.
Julie suggests buying whole pork loins when they are on sale and have butcher cut into ¾ – 1” steaks . She divides these steaks into Ziploc freezer bags proportioned for her family (i.e. 4 steaks in each quart sized Ziploc.) Then the marinade is divided between all the bags and freeze immediately (freezer tip: freeze flat on cookie sheets, then when they are frozen they are easier to store in your freezer.) When ready to use, remove from the freezer, thaw and let marinade for about 5+ hours before grilling.
Grill about 10 minutes per side.
Watch for another recipe from Julie and the Food for Friends crew in next month’s newsletter.

Food For Friends








