Holding Pork Tenderloins
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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9 Comments:
I would do a test run with one tenderloin and the type of sauce you're using.
I would think it's do-able, but there are a few differentials to contend with- sauce type, done-ness of pre-cooked tenderloin, temp of chafing warmer, etc.
CJ McD at 8:03PM on 11/04/09
did this for 150 people last april. cooked the pork 2 days ahead, cooled, wrapped and refrigerated the pork. saved all the jus separately. day before event sliced all the pork and put it in disposable chafing dishes and wrapped well and refigerated. day of; brought jus to a boil for a few minutes, poured it over the cold sliced pork and covered the pan with tin foil. put into the oven for about 15 minutes to reheat and served. came out great.
nightmoon at 9:19PM on 11/04/09
I'm worried about the differentials as well. I even thought of smoking the tenderloin in an stove top smoker and cooling it completely. Its with a Bobby Flay recipe with a bourbon ancho sauce. I'm just worried about cutting the meat and reheating it in a chafing dish or the oven.... but I don't want to be cutting up 8 to 10 tenderloins with a party going on in my kitchen.
marguerite m at 9:25PM on 11/04/09
You'll have no problems precooking the tenderloin and reheating. My, now former, restaurant did a braised pork shoulder where we slow roasted the pork for a bit to get it closer to done. Cooled it completely and cut into individual portions and then braised for 2 hours before service.
What you can do is take the tenderloin to nearly done the day before, keep it whole and cool completely. Then as you're setting up for the party cut the tenderloin and sauce it. Cover with tin foil and set in the oven for 15-20 minutes to heat through. Then just place in the chafing dish to keep warm.
Or you can add any saved drippings and juices from cooking the day before to the cut tenderloin, maybe a little chicken stock to stretch it out. Cook it that way and heat the sauce separately, combining in the chafing dish.
phenoderr at 3:00AM on 11/05/09
@nightmoon and phenoderr: These sound like great directions, and I might try this myself some time. What temperature for the oven to reheat? You both say 15 minutes or so.
lemonfair at 6:30AM on 11/05/09
Thanks so much.... I'll let you know how it turns out.
marguerite m at 8:17AM on 11/05/09
375 should be fine.
phenoderr at 8:21AM on 11/05/09
+1 @Phenoderr 350 or 375 is good.
nightmoon at 6:23PM on 11/05/09
Did a test run and it came out wonderful! Seared and the roasted the tenderloins to 140. Cooled and refrigerated, then sliced them, added a little au jus, drizzled with the sauce, covered and popped in a 375 oven for 15 minutes. Perfectly juicy, perfectly done! Thanks so much for the input.
marguerite m at 5:06PM on 11/07/09