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Tenderloin for 250 people

Baby jBaby j Posts: 148
edited 10:39AM in EggHead Forum
Helping a friend cater this weekend, 250 people.
Cooking pork tenderloin, heard someone say they put pork chops in a cooler after cooking to let them rest. I was wondering if this would work with the tenderloin, or if I should wrap them in foil.


  • Little ChefLittle Chef Posts: 4,725
    Baby J... Tenderloin is a lean, fat lacking cut. I would not plan to hold long!!! I would fire them an hour before service...pull at 130 tops, and cover with foil till carving. Do several batches. It is a quick cook!! Don't plan on a long hold, or they will be overcooked. Tenderloin is an easy, direct cook.... And you can fit a bunch of them on at one time!! Don't overthink. Cook. Rest. Carve.
  • Baby jBaby j Posts: 148
    Thank you for the help. I'm finding out now that I won't be cooking there. (JUST GREAT). So they will be wrapped for a while. At what temp would you cook them?

    Baby j
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