Reheating Pork Tenderloins

itzann

Yesterday I cooked 4 pork tenderloins. Today I plan to take those to a family reunion, and need to reheat them. I don't want them to dry out...The flavor of them right now is great (they were marinated in honey mustered, olive oil, balsamic vinegar, S&P, garlic powder and thyme)....should I mix up a little more marinade to put in the bottom of the pan and layer the slices, then heat in the oven covered? I have a good vinegar sauce that I mixed up, too, but am afraid that the vinegar, hot sauce and ketchup will overpower the flavor going on right now. I actually think it tastes just fine cold, but am afraid people will prefer it to be warm...thanks for any tips!

itzann

Wasn't sure how to edit this post, but I did go ahead with a plan that I think worked out OK. I mixed up a little more "marinade", just honey mustered, vinegar and brown sugar and put that in the bottom of the heavy club aluminum pan, along with some pan juices from the cooked meat. I sliced the meat thinly, piled it into the pan, put the lid on and heated for 35 min. in 300 deg. oven. I checked it and meat still looks moist. I figured the marinade in the bottom of the pan would serve to keep the meat somewhat moist, and I am erring on the side of under-heating it to prevent dryness. It will at least be warm for serving. And at this point, if they don't like it, I don't care!!