Buying seasonal produce in bulk while it's cheap, then freeze-drying it around a fun theme, turns a routine batch into a project worth doing again. Stephen and Debra M. from Rexburg, Idaho, did exactly that with a "Hawaiian Days" theme — here's what they freeze-dried and the recipe they built around it.
The Idea: Buy In-Season, Freeze-Dry With a Theme
The concept has two parts: freeze-dry foods in bulk while they're in season and cheap, and give the project a theme so it's more than just routine restocking. Early in the year, mandarin oranges, strawberries, pineapple, mango, and pork tenderloin all hit good prices in close succession — which is exactly what pointed Stephen and Debra toward a luau.
"This is a great time of year to get some low prices on mandarin oranges, strawberries, pineapple, mango and pork tenderloin."
Their Hawaiian Luau Lineup
- Mandarin oranges
- Pineapple and strawberries
- Asparagus
- Mango
- Rosemary-orange grilled pork tenderloin
Rosemary-Orange Grilled Pork Tenderloin
Adapted from one of Pamela Anderson's recipes, this is the centerpiece of their luau batch.
Step 1 — Brine:
Mix ½ cup kosher salt, ½ cup sugar, and about 2 quarts cold water in a container large enough for two 4-pound pork loins (trimmed of excess fat). Submerge in the brine for about 45 minutes, then remove, rinse, and pat dry.
Step 2 — Glaze:
In a small saucepan, bring 1 cup frozen orange concentrate, 4 teaspoons brown sugar, and 6 tablespoons rosemary to a simmer until it thickens.
Step 3 — Grill:
Rub the brined tenderloins with the glaze and season with pepper. Heat a gas grill to full high (10–15 minutes), then grill the pork for 12 minutes, flip and grill 10 more, then turn off the heat and let it finish in residual heat for 8 minutes with the lid closed. Check for an internal temperature of 145–150°F before pulling it off. Rest 5 minutes before carving.
Step 4 — Freeze-dry:
Dice the grilled pork, freeze it, then load it into the freeze dryer — the machine handles the rest.
More From This Customer
Debra later wrote in again with another freeze-drying project — see how she used a windfall of freeze-dried rhubarb in a rhubarb bread recipe. If you want to plan your own themed batch, our beginner's guide covers the basics, and foods you can freeze dry is a good starting list for building a theme of your own.
Ready to start your own project? See the full freeze dryer lineup to find the right size for batches like this one.
Frequently Asked Questions
What's the idea behind a "themed" freeze-drying project?
Buy foods in bulk while they're in season and cheap, then build a batch around a theme — like a Hawaiian luau — so freeze-drying becomes a project instead of a routine chore.
What foods were in this Hawaiian-themed batch?
Mandarin oranges, pineapple, strawberries, asparagus, mango, and rosemary-orange grilled pork tenderloin.
Can you freeze-dry grilled meat like the pork tenderloin in this recipe?
Yes — dice the cooked meat, freeze it, then run it through the freeze dryer as you would any other food.
What temperature should the pork tenderloin reach before freeze-drying it?
145–150°F internal temperature on an instant-read thermometer, checked at the thickest part of the meat, before resting and dicing it.
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