Making pork tenderloin day before party
Can I make pork tenderloin the day before event? I was planning to sear it, then cook in oven to 137, cool, wrap and refrigerate. Next day slice, cover with foil and reheat in 375 oven for 15 minutes. Will it still taste the same?
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Have I put reheated pork tenderloin on my plate and enjoyed it? Yes, I have. Is it something I'd serve to dinner guests? It depends.
Ultimately this is a judgment call on your part based on how you feel the quality decline is, how important you feel these party guests are, your ability to manage your dinner party menu/multitask, etc. I assume the pork tenderloin is the main course and thus the star of the meal, so I'd be hesitant to compromise with something that will be so heavily scrutinized.
Anyhow, I suggest you do a test and decide for yourself whether or not the resultant dish is worthy of your vision.
Personally, I'd cook the pork tenderloin to serve for the meal normally (right before serving) and look at the other dinner menu items to see if time can be conserved elsewhere.
But that's just me...