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OK, here's the thing: I've agreed to prepare food for a dinner party of 12 Prom-bound teenagers in a couple days. Pork Tenderloins and boneless/skinless chicken breasts. My egg is a large so I will have to cook in stages. The pork tenderloin will be first. I've cooked a few of these things, but never when I've had such a time constraint. Could use some help with how long it will take to get the two tenderloins to internal temp of 140 if I'm planning on doing a raised direct cook at about 350. Come on, experts, help me out. I'll coat the tenderloins with olive oil and an herb-y rub...keeping it simple.
After I pull the pork so it can rest I'm thinking of bumping the temp up to about 400 to do the breasts, still raised direct. I think they'll only take maybe 8 or 9 minutes at that temp because they are fairly small. Again, I'm going with a simple rub on these guys...different than the pork, but still basic.
Do my setups sound about right for what I'm doing?
Timing...that's what I'm losing sleep over now. Gotta get this figured out.