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cooking and holding pork tenderloin

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edited November -1 in EggHead Forum
We are going to be cooking three pork tenderloins for a progressive dinner--we will need to cook them ahead of time, and keep them warm for about 2 hours. Any idea on what the internal temp. should be before we pull them off and throw them in a warm oven (wrapped in foil). I know it will keep cooking. Or any other ideas on how to do this? We have to go to two houses before everyone comes here for the main course. We can come back in between the appetizer house and the soup salad house, which should be about 1 hour before the party moves to our house. Or any other iedas on how to do this.Thanks. Karen
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  • GrillMan
    GrillMan Posts: 50
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    Karen,
    I would cook them like you nornally would and then wrap each in heavy duty foil. Spray them with apple juice before sealing, wrap in a towel, and put them in a cooler. They should still be hot 2 hours later. GrillMan
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