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Holding Pork Tenderloins

Posted by marguerite m, November 4, 2009 at 5:45 PM

I'm hosting a Supper Club for 24 to 28 people and have decided to make a Rubbed Pork Tenderloin with a Sauce and I want to prepare it in advance and serve in a hotel buffet chafing dish. Can I prepare the pork, let it cool, slice it and refrigerate this, or will the pork loose it's juiciness when warming. Or, do I leave it warming in the oven and slice just before serving Open to suggestions. It's a lively group and it might be hard getting everyone to the buffet line before it gets cold.

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