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Taking pork tenderloin to serve at work. How to keep it warm.

ckillian
ckillian Posts: 73
edited May 2014 in EggHead Forum
I'm taking four cream cheese stuffed, bacon wrapped pork tenderloins to serve at work today.  Trying to figure out how to keep it warm.  Pork butt and brisket is easy since the meat is around 200 when I leave the house.  I'll only be cooking the tenderloins to about 145-150.  

My options (that I can see) are:

1) Wrap in foil and place in a cooler with towels and hope for the best.
2) Slice them beforehand and put in a crockpot.  That's a lousy option because I'm pretty sure all the cream cheese will fall out of the tenderloin once I slice it.  Never mind the fact that I'm not sure it'll all even fit in the crockpot
3) Wrap in foil and place in cooler.  Take along an electric skillet.  Once I arrive at work, put the foil wrapped tenderloins in a larger aluminum dish and lay it on the electric skillet set to maybe 175 degrees.  That might allow the meat to stay warm longer.

I'm open to suggestions.  FYI, there's nowhere to cook the tenderloins at work.  There's a gas grill but it rarely has gas, so I don't want to depend on that.

I'm thinking that option 3 might be the best.
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Comments

  • TexanOfTheNorth
    TexanOfTheNorth Posts: 3,951
    I'd eliminate option 2 for sure. My only concern with option 3 would be the pork overcooking once it is put on the skillet. I'd probably go with option 1 but, that would also depend on how long you need to keep them warm?
    ---------------------------------------------------------------------------------
    Well, "spa-Peggy" is kind of like spaghetti. I'm not sure what Peggy does different, if anything. But it's the one dish she's kind of made her own.
    ____________________
    Aurora, Ontario, Canada
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  • ckillian
    ckillian Posts: 73
    I'm leaving the house around 1.  We'll probably start eating around 2.  

    My thinking with the skillet is that there's probably a temp that will keep it warm without cooking it. Maybe 150-160 will keep the meat above 140 without cooking it significantly.
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  • TexanOfTheNorth
    TexanOfTheNorth Posts: 3,951
    Okay, I've never done it before but, I think 1 hr of ftc would work. You can warm up the cooler with hot water and the towels in the dryer to help. Also, not sure what level of doneness you're shooting for but I'd allow some room for additional "cooking" once it's ftc'd.
    ---------------------------------------------------------------------------------
    Well, "spa-Peggy" is kind of like spaghetti. I'm not sure what Peggy does different, if anything. But it's the one dish she's kind of made her own.
    ____________________
    Aurora, Ontario, Canada
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  • ckillian
    ckillian Posts: 73
    I'm less concerned with additional cooking and more concerned about the meat getting too cold and giving the entire workforce food poisoning.

    We're Air Traffic Controllers.  So if I do this wrong, you definitely don't want to try to fly into Houston today.
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  • TexanOfTheNorth
    TexanOfTheNorth Posts: 3,951
    ckillian said:
    I'm less concerned with additional cooking and more concerned about the meat getting too cold and giving the entire workforce food poisoning.

    We're Air Traffic Controllers.  So if I do this wrong, you definitely don't want to try to fly into Houston today.

    =)) - Thanks for the heads up!
    ---------------------------------------------------------------------------------
    Well, "spa-Peggy" is kind of like spaghetti. I'm not sure what Peggy does different, if anything. But it's the one dish she's kind of made her own.
    ____________________
    Aurora, Ontario, Canada
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  • DMW
    DMW Posts: 13,836
    Giving your coworkers food poisoning would be very low on my concern list. If a fully cooked piece of meat rots from FTC for an hour or so we would all be sick several times over. ;)
    They/Them
    Morgantown, PA

    XL BGE - S BGE - KJ Jr - HB Legacy - BS Pizza Oven - 30" Firepit - King Kooker Fryer -  PR72T - WSJ - BS 17" Griddle - XXL BGE  - BS SS36" Griddle - 2 Burner Gasser - Pellet Smoker
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  • ckillian
    ckillian Posts: 73
    I'm thinking more about the people who will be coming in at 4 to eat.  We'll have people straggling in through most of the afternoon.
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  • ckillian
    ckillian Posts: 73
    No turning back now.
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  • DMW
    DMW Posts: 13,836
    2 hours at room temp won't make anyone sick. Might not be the most pleasing, but not dangerous.
    They/Them
    Morgantown, PA

    XL BGE - S BGE - KJ Jr - HB Legacy - BS Pizza Oven - 30" Firepit - King Kooker Fryer -  PR72T - WSJ - BS 17" Griddle - XXL BGE  - BS SS36" Griddle - 2 Burner Gasser - Pellet Smoker
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  • TexanOfTheNorth
    TexanOfTheNorth Posts: 3,951
    Those should be good! Will keep an eye on tonight's news for any ATC mishaps in the Houston area.
    ---------------------------------------------------------------------------------
    Well, "spa-Peggy" is kind of like spaghetti. I'm not sure what Peggy does different, if anything. But it's the one dish she's kind of made her own.
    ____________________
    Aurora, Ontario, Canada
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  • TexanOfTheNorth
    TexanOfTheNorth Posts: 3,951
    So, what was the outcome?
    ---------------------------------------------------------------------------------
    Well, "spa-Peggy" is kind of like spaghetti. I'm not sure what Peggy does different, if anything. But it's the one dish she's kind of made her own.
    ____________________
    Aurora, Ontario, Canada
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  • BREWnQ
    BREWnQ Posts: 219
    Uh oh!

    http://houston.cbslocal.com/2014/05/23/report-2-planes-nearly-collided-mid-air-during-takeoff-at-houston-airport/

    Brewer, BBQer, Softballer, RCer, Father, HomeTheaterer, and trouble maker.
    Orange, CA
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  • TexanOfTheNorth
    TexanOfTheNorth Posts: 3,951
    BREWnQ said:
    Uh oh! http://houston.cbslocal.com/2014/05/23/report-2-planes-nearly-collided-mid-air-during-takeoff-at-houston-airport/
    Holy ****!
    ---------------------------------------------------------------------------------
    Well, "spa-Peggy" is kind of like spaghetti. I'm not sure what Peggy does different, if anything. But it's the one dish she's kind of made her own.
    ____________________
    Aurora, Ontario, Canada
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  • SmokeyPitt
    SmokeyPitt Posts: 10,490
    It was so good they were too busy eating and forgot to control the air traffic.

    Which came first the chicken or the egg?  I egged the chicken and then I ate his leg. 

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