re: Simple/Fool Proof Pork Tenderloin recipes?

I mean for pure simplicity, get a decent store bought dry rub of your choosing, Meat Church, Killer Hogs, Hardcore Carnivore, anything of that ilk, liberally rub down the tenderloins, let ‘em sit for an hour or as long as you can, and probably par cook them to about 135. Or depending on how much time/equipment available to reheat them the next day, you could probably cook them to 140-145 on the initial cook.

ETA: nvm, you obviously said in the oven to reheat them.