Pork Tenderloin Ideas and Help Please

MakoBBQ

I was recruited yesterday to cook about 25 pounds of pork tenderloin for my wife's aunt's retirement party. If anyone has a really good recipe and procedure that they would like to share would be really appreciated. I saw WessB's from his website and it really looks good.[p]I have one challenge with this. The party is Saturday night around 6:00 PM and it is two hours away from my home. I'm not sure if I should cook it Friday night, refridgerate, and heat it up when I get up there, or cook it Saturday afternoon before the party starts, let it finish then take it up.[p]Thanks in advance and let me know what you think.[p]Keith[p]

Matt

MakoBBQ,[p]Cook at 250 dome until 145 internal (carryover will get you to the magic 147). I'd brine in a mixture of 1 quart water, 1/4 cup kosher salt, and 1 cup sugar (plus seasonings) for several hours prior to cooking.[p]Matt

slyrye

MakoBBQ,
heres one i make a few weeks back, you'll never want one a different way![p]
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