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A question about cooking pork tenderloin

post #1 of 3
Thread Starter 

We are vegetarian, but when I host holiday dinners I cook meat for my family.  I typically make pork tenderloins because everyone likes it and it is easy.  However, I do not like taking it out of the oven and cutting it when everyone is here.  Can I cook it almost to completion earlier in the day, slice it, refrigerate it, and then put it in the oven for a bit prior to serving?  or will that make it dried out?

 

I am trying to make as many dishes in advance so that it will be an easy dinner, without a bunch of mess, while the guests are here.

 

Any other meat suggestion instead of pork tenderloin?  I have made turkey breast in the past...it was pretty easy too; can that be cooked in advance?

 

Since I only make meat once every two years I get a little nervous about my meat cooking ability. 

Thanks


Edited by dbsam - 12/14/13 at 3:50pm
post #2 of 3
I don't see why not, but you want to take care to keep meat in the safe range of temperatures. You should cook through to 140f and cool it down, slice at your leisure. Don't slice it when it is piping hot, it will lose a lot of juices. To reheat warm it up gently with some broth to keep it from getting dry.
post #3 of 3
Thread Starter 
Quote:
Originally Posted by Carson View Post

I don't see why not, but you want to take care to keep meat in the safe range of temperatures. You should cook through to 140f and cool it down, slice at your leisure. Don't slice it when it is piping hot, it will lose a lot of juices. To reheat warm it up gently with some broth to keep it from getting dry.


Thanks

I didn't know about not slicing right out of the oven.

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