Serious Eats - seriouseats.com

I'm a big fan of Rick Bayless and mexican food. I did this for a a large party, turned out pretty well:
Rick Bayless’ Salmon Ceviche
Frenched Rack of Lamb (cut into individual ribs) with Rick Bayless’ Oaxacan Black Mole
Charred Tomatillo Guacamole with Chips
Rick Bayless’ Plantain Empanadas
Jicama, Grapefruit and Pepita Salad
Pollo Pibil (Yucatan Style Chicken)
Potatoes with Goat’s Cheese and Chipotle Cream
Summer Squash with Green Chilies, Chorizo, Tomatoes and Corn
Tres Leches Cake

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.

I have used the AS SEEN ON TV microwave pasta thing and it has worked very well on spaghetti, shells n' such and such. I haven't tried it on raviolis. I use the time on the package of pasta with hot water from my 'hot water dispenser' with salt and olive oil. just a thought.

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.