Thawing then re-freezing raw meat: unadvisable?

[foodfiend]

I bought a big chunk of pork loin on sale, not realizing I'm only cooking for one person (I thought it would be more economical ). Now I'm defrosting to make oven-roasted pork with leeks, but I'll still have some leftover. Is it possible to divide in two and freeze half or should I just cook all of it?

[Gail]

This is from the USDA specific to pork:

Safe Defrosting
There are three safe ways to defrost pork: in the refrigerator, in cold water (in an airtight or leak-proof bag) and in the microwave. Never defrost on the counter or in other locations.

It's best to plan ahead for slow, safe thawing in the refrigerator. After defrosting raw pork by this method, it will be safe in the refrigerator 3 to 5 days before cooking. During this time, if you decide not to use the pork, you can safely refreeze it without cooking it first.

When microwave-defrosting pork, plan to cook it immediately after thawing because some areas of the food may become warm and begin to cook during microwaving. Holding partially cooked food is not recommended because any bacteria present wouldn't have been destroyed. Foods defrosted in the microwave or by the cold water method should be cooked before refreezing because they potentially may have been held at temperatures above 40 °F.

[foodfiend]

Thanks Gail! Nice to see you back on the BB

[Gail]

(Clutching at heart. Staggering backward, flailing for purchase)

Someone remembers me!

Thanks!

[dreamer101]

Darn! Wish I saw the post yesterday. I'm cooking for one and bought a package of 2 pork tenderloins. I was going to partially thaw and separate the 2 and put one back in freezer but I forgot. They both completely thawed. I ended up cooking both yesterday. I used CL's Pork Tenderloin with Paprika Spice Rub. What about freezing it after it's cooked?

[blazedog]

Refreezing again isn't dangerous unless the meat was thawed in a dangerous manner.

However, refreezing again is going to degrade the quality of the meat further since freezing creates ice crystals which break down the meat.

I have done it but I have used the refrozen meat for recipes in which the quality and texture of the meat wasn't at the forefront -- e.g. stews or braises or chili. I wouldn't broil a refrozen steak or chicken breast.